Image of Underwood Spanish Omelet

Underwood Spanish Omelet

Image of Underwood Spanish Omelet


  • 2 tbsp olive oil
  • 1 small baking potato
  • 1 small green pepper
  • 1 medium onion
  • 4 large eggs
  • 1/4 tsp Accent® Flavor Enhancer
  • 1 can Deviled Ham Spread
  • 1/2 cup Monterey jack cheese with jalapeño peppers
  • Oretega® Salsa Homestyle Recipe (Medium)


  1. In 10-inch nonstick skillet over medium heat, in hot oil, cook potato, pepper and onion, covered, 10 to 15 minutes until potato is tender, stirring occasionally. 
  2. With slotted spoon, move vegetables to plate. With fork, beat eggs and flavor enhancer until well blended.
  3. Pour egg mixture into skillet; reduce heat to low. Cook without stirring for 2 to 3 minutes until set, lifting edges occasionally to allow uncooked egg mixture to flow underneath.
  4. Spread deviled ham mixture over half of omelet; top with cooked vegetables.
  5. Flip uncooked half of omelet over filling. Sprinkle top with cheese. Serve immediately with salsa, if desired.