Spanish Seafood Omelet
- Ready In:
- 1hr 12mins
- 1 cup peeled thinly sliced new potato
- 1⁄4 cup olive oil
- 1 cup chopped onion
- 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
- 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.
- 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.
- Heat some olive oil in the pan, and saute the potatoes and onions until lightly browned, stirring frequently.
- Season the potatoes and onions with salt and pepper; remove from pan and set aside.
- 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.
- 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 pepper; add potatoes, onions, and seafood to beaten eggs.
- Heat the remaining oil in the pan to med-hot; pour the egg mixture in the pan and cover.
- Immediately decrease heat to low; cook for approximately 7-10 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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