Glenn Lindgren: A Spanish tortilla or omelet is nothing like those thin, wimpy, anemic-looking egg dishes you get at the local pancake house.
Jorge Castillo: The Spanish tortilla is thick, rich, and full of flavor.
Raúl Musibay: Spanish omelets are a favorite of Cubans for breakfast and even lunch. They are truly a meal in themselves.
Glenn Lindgren: In Spain, many bars serve a hearty tortilla as a tapas item. It also makes a great appetizer for a meal or as a party dish.
The world is not flat and this tortilla isn't either. The traditional Spanish omelette reimagined with tender pieces of seafood.
INGREDIENTS:
1 cup peeled and thinly sliced new potatoesParboil the potatoes by placing them in a saucepan full of lightly salted water. Bring to a boil, reduce heat to low and simmer until tender—about 15 to 20 minutes. Drain.
Heat some olive oil in the pan, and sauté the parboiled potatoes and onions until lightly browned, stirring frequently. Season the potatoes and onions with a little salt and pepper.
Remove the potatoes and onions from the pan and set aside.
Add a little more oil to the pan and sauté the shrimp and lobster in small batches until just barely cooked though. Lightly salt, pepper, and add cumin to the seafood as you cook it, turning frequently. Don’t overcook. It is better to undercook the seafood a bit at this point. Remove seafood from the pan and set aside.
There should now be some oil remaining in the pan. For the next step you’ll want just enough oil to cover the bottom of the pan, so if there is more than that, drain some off now.
In a bowl, beat the eggs with a wire whisk. Add softened butter, whisking vigorously. You will now have little flecks of butter in the egg mixture. Whisk in a pinch of salt and a dash of black pepper. Add potatoes, onions, shrimp, lobster, and crabmeat to the beaten eggs.
Heat the remaining oil in the pan to medium hot. Pour the egg mixture in the pan and cover. Immediately reduce heat to low. Cook for approximately 7 to 10 minutes until the eggs are set and firm.
Cover the pan with a large plate and flip. Return to the pan and fry the other side until just lightly browned. Cut the tortilla into 12 wedges and garnish with chopped parsley.
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Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
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