Shrimp Tortilla Recipe 🍤🍤😊🍷

Shrimp Tortilla Recipe 🍤🍤😊🍷

Ingredients

(Serves 4)

: 300g small shrimp (cleaned and peeled)

4 large eggs

2 medium potatoes (about 300g)

1 small onion (optional, for an extra touch of flavor)

3 tablespoons olive oil

Salt to taste

Black pepper to taste

Chopped parsley (optional, to finish)

1 clove garlic (optional, to season the shrimp)

Instructions

: Prepare the ingredients

: Peel the potatoes and cut them into thin slices (or small cubes, if preferred).

If using onion, slice it thinly or chop it finely.

Season the shrimp with a pinch of salt, pepper, and, if desired, a minced garlic clove.

Cooking the potatoes

(and onion, if using): In a nonstick skillet (about 9-9 inches in diameter), heat 2 tablespoons of olive oil over medium heat.

Add the potatoes (and onion, if using) and cook over low heat, stirring occasionally, for about 15-20 minutes, until tender but not browned. Remove and set aside on a plate.

Cooking the shrimp

: In the same skillet, add a drizzle of olive oil (if needed) and cook the shrimp for 2-3 minutes, until pink and cooked through. Set aside with the potatoes.

Preparing the tortilla mixture

: In a large bowl, beat the eggs with a pinch of salt and pepper.

Add the cooked potatoes, onion (if using), and shrimp to the bowl with the eggs. Stir gently to combine.

Cooking the tortilla

: Wipe out the skillet and heat 1 tablespoon of olive oil over medium heat.

Pour the egg, potato, and shrimp mixture into the skillet, spreading it evenly.

Cook over low heat for about 4-5 minutes, until the bottom is firm but not burnt.

To flip the tortilla,

Cover the skillet with a large plate or flat lid, carefully flip it over, and slide the tortilla back into the skillet to cook the other side for another 3-4 minutes.

Serve:

Slide the tortilla onto a plate and let it rest for 2 minutes.

Cut into slices, pizza-style, and sprinkle chopped parsley on top, if desired.

Serve warm or at room temperature, accompanied by a green salad or bread.