Variety is the Spice of Life, especially when it comes to the kitchen! And if you’d like to spice things up in your kitchen try my latest slice of deliciousness, Shrimp Tortilla Española.
Many years ago I discovered the joy of a “Spanish Tortilla”. It’s not what most American households think of when they hear tortilla, and growing up with a Mexican grandmother, it wasn’t my definition of a tortilla either. But as it turns out the Spanish version, especially my Shrimp Tortilla Española turned out to be better than expected!
It was easy to make and very easily adaptable in terms of ingredients. You can make it with a variety of vegetables, meats or seafood and get the same delicious results everytime.
You can serve my Shrimp Tortilla Española for lunch, brunch or dinner and I guarantee your family or guests will be happy! Add a side salad and a refreshing beverage and you have the perfect meal.
You can even serve it at room temperature, making it a wonderful addition to your brunch table. Just remember to have copies of the recipe on hand, because everyone is going to want to make in their homes.
- 3 cups diced Yukon gold potatoes
- 1½ teaspoons salt, divided
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon minced fresh garlic
- ½ cup chopped green onion (green part only) Save whites to garnish finished tortilla
- 1 pound shrimp peeled and deveined
- 12 large eggs
- ¾ cup heavy whipping cream
- 2 teaspoons Creole seasoning
- 2 tablespoons butter, softened
- ½ cup shredded Monterrey jack cheese
- 1 tablespoon chopped cilantro for garnish
- whites of scallions, sliced for garnish
- Preheat oven to 350°.
- Wrap the outside of a 9 inch springform pan with foil, then spray the inside with cooking spray. In a medium saucepan, add potato and 1 teaspoon salt; cover with water. Cook over medium-high heat until tender, about 5 minutes. Drain well.
- In a large skillet, heat oil over medium-high heat. Reduce heat to medium-low, and add onion and garlic allow to saute, stirring occasionally for about 2 minutes
- Add potatoes and green onion to cooked onion mixture, and stir gently to combine. Season with sea salt and black pepper to taste. Continue to cook the combination for 4-5 minutes.
- Place ⅔ of the mixture in the bottom of your spring form pan to make a nice layer, reserve the remainder.
- Add a little more olive oil to the hot pan and add in the shrimp and creole seasoning. Cook shrimp until almost done. It's important not to overcook the shrimp!
- Add the shrimp to the springform pan on top of the potato layer, then add the remainder of the potatoes and shredded jack cheese.
- In a large bowl, whisk together eggs, cream, ½ teaspoon salt. Add softened butter in small pieces and whisk well.
- Pour egg mixture over ingredients.
- Bake until top is golden brown and mixture is set, about 45 minutes.
- Let stand in pan for 10 minutes and gently remove from springform pan. Run a knife along the edges of pan to help release the tortilla.
- Garnish with white parts of scallions and cilantro.
- Serve warm or at room temperature.