Tortilla con Todo los Hierros (Loaded Spanish/Cuban Omelette)
chorizo, Cuban, eggs, Seafood, Shrimp, spanish
Prep 30 mins ∙ Cook 30 mins ∙ Makes 6 ∙ Source Felix Jacomino
Ingredients
- 12 eggs
- 1/2 cup sweet baby peas
- 1 pimiento, sliced
- 4 ozs finely cubed ham (or chorizo sliced into coins)
- 3 ozs shrimp, cut in half
- 8 pieces sweet fried plantains, cut lengthwise in half
- 1 medium sweet onion, sliced
- 1 small potato, cubed
- canola oil for frying potatoes
- 3 Tbsp extra-virgin olive oil
- salt & fresh-ground pepper to taste
Directions
Lightly fry potato cubes, set aside
Prepare all other ingredients by cutting them according to directions
Parboil shrimp slightly (they'll finish cooking with the tortilla)
Scramble the eggs
Mix ALL ingredients (including salt & pepper)
Add 2 tbsp olive oil to medium sized sauté pan and set to low/med. low (keep low enough so as not to brown too much)
After 15-20 minutes, you should be able to separate omelette from sides with a spatula
Flip out onto a large plate carefully (should be about 25% runny)
Add 1 tbsp of olive oil to the pan
Place overturned omelette back into pan allowing the uncooked mixture to go in first
Cook until a knife comes out clean