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Home » Recipes » Seafood Recipes

Shrimp Tortilla Española Recipe – A World of Flavor!

Published: Mar 23, 2016 · Modified: Jun 18, 2022 by Chef Dennis Littley

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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.

overhead partial view of Spanish Shrimp tortilla on white plate garnished with scallions and parsley


 

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!

Golden brown Spanish Shrimp tortilla on white plate garnished with scallions and parsley

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.

slice of Spanish Shrimp tortilla on white plate garnished with sliced tomatoes, scallions and parsley

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.

Cut view of Spanish Shrimp tortilla on white plate garnished with scallions and parsley

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.

If you enjoyed this recipe you may also like these:

  • Huevos Rancheros
  • Low Country Breakfast with Shrimp 
  • Shrimp Etouffee

Did you make this? Please RATE THE RECIPE below!

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Spanish, Omelette, Potato, Shrimp, brunc

Shrimp Tortilla Española Recipe – A World of Flavor!

Chef Dennis Littley
Let’s take our weeknights dinners international with my delicious taste of Spain! Shrimp Tortilla Española, for a world of flavor!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Entree
Cuisine Spanish
Servings 8
Calories 403 kcal

Ingredients
 
 

  • 3 cups diced Yukon gold potatoes
  • ½ teaspoons salt divided
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced fresh garlic
  • ½ cup chopped green onion Save whites to garnish finished tortilla green part only
  • 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

Instructions
 

  • 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.

Nutrition

Calories: 403kcalCarbohydrates: 19gProtein: 25gFat: 25gSaturated Fat: 11gTrans Fat: 1gCholesterol: 466mgSodium: 746mgPotassium: 589mgFiber: 2gSugar: 2gVitamin A: 1088IUVitamin C: 22mgCalcium: 210mgIron: 3mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 2 votes

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    Recipe Rating




  1. Connie says

    April 01, 2016 at 1:45 am

    5 stars
    Very nice recipe dennis…i salute and admire u…

    Reply
    • Chef Dennis Littley says

      April 01, 2016 at 7:32 am

      Thank you Connie!

      Reply
  2. Nancie McDermott says

    March 23, 2016 at 11:04 pm

    5 stars
    WOW! Gorgeous and I can imagine why you suggest having recipe on hand. Eager to make this.

    Reply
    • Chef Dennis Littley says

      March 24, 2016 at 10:53 am

      Thank you Nancie, I love when one of my recipes me and this one was extra delicious!

      Reply
  3. Liz says

    March 23, 2016 at 8:06 pm

    Sounds so good. Thank you!

    Reply
    • Chef Dennis Littley says

      March 24, 2016 at 10:54 am

      Thank for stopping by Liz, it certainly is a keeper!

      Reply
  4. Larry says

    March 23, 2016 at 11:26 am

    I’ve never heard of an Espanola but this looks amazing and will have to be tried.

    Reply
    • Chef Dennis Littley says

      March 23, 2016 at 12:48 pm

      it was amazingly delicious Larry! and Espanola is just a fancy way of saying Spanish

      Reply
  5. Carole Resnick says

    March 23, 2016 at 8:51 am

    Dennis All of your recipies are wonderful

    Reply
    • Chef Dennis Littley says

      March 23, 2016 at 9:42 am

      Thank you Carole! You just made my day!

      Reply

My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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