Spanish Seafood Omelet

In 'Three Guys from Miami Celebrate Cuban'

• Ready In: 1 hr 12 mins
• Serves: 6

Ingredients

• 1  cup  peeled thinly sliced new potato
• 1⁄4 cup olive oil
• 1  cup  chopped onion
•  salt
•  pepper
• 1  lb medium shrimp, peeled and deveined
• 2  lobster tails, meat removed from shell and cut into bite-size pieces (may substitute 1/2 lb. sea scallops, cut in bite-size pieces)
• 1⁄2 lb  cooked  crabmeat
•  cumin, to taste
• 12  eggs, beaten with 5 tablespoons soft butter (room temperature)
•  chopped fresh parsley, for garnish

Directions

1. Use cast-iron pan, 10-12 inches in diameter and 2-3 inches deep; OR any frying or saute pan deep enough to hold the egg mixture.
2. Parboil potatoes by placing them in a saucepan full of lightly salted water; bring to a boil, decrease heat to low and simmer until tender, about 15-20 minutes; drain.
3. Heat some olive oil in the pan, and saute the potatoes and onions until lightly browned, stirring frequently.
4. Season the potatoes and onions with salt and pepper; remove from pan and set aside.
5. Add a little more oil to the pan and saute the shrimp, lobster, and crabmeat in small batches until just barely cooked through; 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 pan and set aside.
6. 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.
7. 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.
8. Whisk in a pinch of salt and a dash of pepper; add potatoes, onions, and seafood to beaten eggs.
9. Heat the remaining oil in the pan to med-hot; pour the egg mixture in the pan and cover.
10. Immediately decrease heat to low; cook for approximately 7-10 minutes until the eggs are set and firm.
11. Cover the pan with a large plate and flip.
12. Return to the pan and fry the other side until just lightly browned.
13. Cut the tortilla into 12 wedges and garnish with chopped parsley.