Tortilla de Mariscos Chilena
A savory Chilean-style omelet or frittata loaded with a variety of seafood. It's a versatile dish that can be served as a main course, appetizer, or part of a larger meal.
🧂 Ingredients
- 6 large Huevos (eggs)
- 4 tbsp Leche (milk)
- 300 g Surtido de mariscos (mixed seafood)(e.g., shrimp, mussels, clams, small squid rings, cooked and chopped)
- 1/2 medium Cebolla (onion)(finely chopped)
- 1 clove Ajo (garlic)(minced)
- 2 tbsp Aceite de oliva (olive oil)
- 2 tbsp Perejil fresco (fresh parsley)(chopped)
- 1 tsp Ají de color (paprika)
- to taste Sal (salt)
- to taste Pimienta negra (black pepper)
👨🍳 Instructions
- 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
Add minced garlic and ají de color (paprika). Cook for 1 minute until fragrant.
- 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
Stir in most of the chopped fresh parsley, reserving some for garnish. Season with salt and pepper to taste.
💡 Tip: Adjust seasoning carefully, as seafood can be naturally salty. - 5
In a separate bowl, whisk together the eggs and milk until well combined. Season lightly with salt and pepper.
💡 Tip: Whisking vigorously incorporates air, making the tortilla lighter. - 6
Pour the egg mixture over the seafood in the skillet. Stir gently to distribute the seafood evenly.
💡 Tip: Ensure the seafood is not clumped together. - 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
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.
💡 Tip: This step requires practice! Be confident and swift. - 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
Slide the finished tortilla onto a serving plate. Garnish with the reserved chopped parsley. Serve hot or at room temperature.
💡 Tip: This tortilla is also delicious served cold the next day.
💡 Pro Tips
- ✓Ensure your seafood is cooked through before adding the egg mixture, especially if using raw items.
- ✓Use a good quality non-stick skillet for easier flipping.
- ✓Don't overcook the eggs, as this will result in a dry tortilla.
🔄 Variations
- Add a tablespoon of chopped capers for a briny kick.
- Include a small amount of finely chopped bell pepper (red or green) sautéed with the onion.
- For a spicier version, add a pinch of red pepper flakes or finely chopped fresh chili.