Spanish Omelet Sandwiches

1. 1

   In a medium bowl, beat the eggs with the ham.

2. 2

   Season with salt and plenty of pepper.

3. 3

   In a large nonstick skillet, heat 3 tablespoons of oil over high heat until shimmering.

4. 4

   Pour in the egg mixture, evenly distributing the ham.

5. 5

   Using a spatula, lift the cooked edges, tilting the pan so the uncooked eggs seep underneath.

6. 6

   If the omelet sticks, drizzle a little more oil around the edge.

7. 7

   Lower the heat to moderate and cook until the omelet is golden on the bottom and the top is almost completely set, 2 to 3 minutes.

8. 8

   Fold the omelet in thirds and slide it onto a platter.

9. 9

   Rub the cut sides of the rolls with the cut sides of the tomato.

10. 10

    Cut the omelet into quarters and tuck it into the 4 rolls.

11. 11

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.