👨‍🍳 作り方

1. 1

   In a non-stick skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes.

2. 2

   Add minced garlic and ají de color (paprika). Cook for 1 minute until fragrant.

3. 3

   Add the mixed seafood to the skillet. If using raw seafood like shrimp or mussels, cook until just done. If using pre-cooked seafood, heat through for 2-3 minutes.

4. 4

   Stir in most of the chopped fresh parsley, reserving some for garnish. Season with salt and pepper to taste.

   💡 プロのコツ: Adjust seasoning carefully, as seafood can be naturally salty.
5. 5

   In a separate bowl, whisk together the eggs and milk until well combined. Season lightly with salt and pepper.

   💡 プロのコツ: Whisking vigorously incorporates air, making the tortilla lighter.
6. 6

   Pour the egg mixture over the seafood in the skillet. Stir gently to distribute the seafood evenly.

   💡 プロのコツ: Ensure the seafood is not clumped together.
7. 7

   Cook over medium-low heat, uncovered, until the edges start to set and the bottom is lightly golden, about 8-10 minutes. You can gently lift the edges to check.

8. 8

   To flip the tortilla, place a large plate or a clean lid over the skillet. Carefully invert the skillet so the tortilla lands on the plate/lid. Slide the tortilla back into the skillet to cook the other side.

   💡 プロのコツ: This step requires practice! Be confident and swift.
9. 9

   Cook the second side for another 5-7 minutes, or until golden brown and cooked through. The center should be set but still moist.

10. 10

    Slide the finished tortilla onto a serving plate. Garnish with the reserved chopped parsley. Serve hot or at room temperature.

    💡 プロのコツ: This tortilla is also delicious served cold the next day.