TORTILLA ESPANOLA DE MAR (Spanish Seafood omelet )

This world is not flat and this tortilla isn't either. 

The traditional Spanish tortilla or omelet is thick, rich, and full of flavour truly a meal in themselves nothing like those thin, wimpy, anemic - looking egg dishes we get at our local restaurants. 

Spanish omelets are a firm favourite of Cubans for breakfast and even lunch many Cuban Bars serve a hearty tortilla as a tapas item. It also makes a great appetizer for a meal or as a party dish.


INGREDIENTS             SERVES 4

• 3 large potatoes -peeled and thinly sliced 
• 1/4 cup olive oil 
• 1 cup chopped onion 
• Salt and pepper to taste 
• 300g firm white fish - cubed and boiled
• 1 small can cook crabmeat  (optional )
• Cumin to taste 
• 8 eggs, beaten with 5 tablespoons soft butter (room temperature)
• Pinch of salt 
• Dash of black pepper 
• Chopped parsley for garnish 

DIRECTION 

The best Spanish tortillas or omelets are usually made in a cast iron frying pan about 10 to 12 inches in diameter and 2 or 3 inches deep. However, any frying or sauté pan deep enough to hold the egg mixture will work nicely. 

1.    Parboil  the potatoes by placing them in a saucepan full of lightly salted water. Bring to a boil, reduce heat to low and simmer until tender about 15 to 20 minutes. Drain.
2.     Heat some olive oil in the pan and sauté the parboiled potatoes and onion until lightly browned, stirring frequently. Season the potatoes and onions with a little Salt and pepper. 
3.    Remove the potatoes and onions from the pan and set aside. 
4.    Add a little more oil to the pan and sauté the shrimp and fish until just barely cooked though. Lightly Salt, pepper and cumin to the seafood as you cook it, turning frequently. Don't overcook- it is better to undercooked the seafood a bit at this point.  Remove seafood from the pan and set aside.
5.    There should 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.
6.     In the bowl, beat the eggs with wire whisk. Add softened butter, whisking vigorously there should be little flecks of butter in the egg mixture - whisk in a pinch of salt and a dash of black pepper. 
7.    Add potatoes, onions, shrimp, lobster and crabmeat to the beaten eggs
8.    Heat the remaining oil in the pan to medium hot. Pour the egg mixture in the pan and cover. Reduce heat immediately to low and cook for approximately 7 to 10 minutes until the eggs are set and firm.
9.    Here the tricky part - cover the pan with a large plate and flip it over then slide in the tortilla into the pan and fry the other side until just lightly browned. 
10.     Cut the tortilla into wedges and garnish with chopped parsley. 

                   

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Cheers and happy eating!!!!!!!