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Shrimp and Spinach Omelet |
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Serves: 4 Print this Recipe(Tortilla de Camarónes y Espinaca) Category: Egg Dishes Makes 4 to 6 servings Everywhere along the beautiful seacoast in the state of Veracruz, shrimp is enjoyed in many ways. This dish from Tampico is served in wedges like a Spanish potato tortilla (tortilla español) or an Italian frittata. It's suitable for any meal of the day. Although this dish is usually flipped to cook both sides, here it is browned under the broiler, a simpler method with an omelet containing multiple ingredients. 3 tablespoons olive oil 1/2 medium white onion, finely chopped 1/2 medium red bell pepper, finely diced or chopped 1 to 2 serrano chiles, finely chopped with seeds 3 cups chopped fresh spinach, rinsed and dried 1 teaspoon salt 1/2 pound (36 to 40) cooked tiny bay shrimp, patted dry if moist 8 large eggs, beaten 1. Preheat the oven broiler. Place oven rack about 6 inches from the broiler coils. Heat the oil in a large nonstick frying pan and cook the onion, red pepper, and serranos, stirring, until softened, 4 to 5 minutes. Add the spinach and salt. Cook, stirring, until the spinach is limp and the liquid has cooked away. Stir in the shrimp and level the ingredients in the pan. 2. Pour the eggs evenly over the spinach and shrimp mixture. Tilt the pan to cover the surface but do not stir. Reduce the heat to low and cook until the eggs are set around the edge, and the bottom is browned, 4 to 5 minutes. Put the pan under the broiler until the top is set and lightly browned, about 2 minutes. Cut into wedges and serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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