Spanish Seafood Omelet

(from saymyname’s recipe box)

Source: Three Guys from Miami Celebrate Cuban

Serves 6 people

Categories: Eggs, Main Dish, Seafood, Spanish


  • 1 cup peeled thinly sliced new potato
  • 1/4 cup olive oil
  • 1 cup chopped onion
  • salt
  • pepper
  • 1 lb medium shrimp , peeled and deveined
  • 2 lobster tails , meat removed from shell and cut into bite-size pieces (may substitute 1/2 lb. sea scallops, cut in bite-size pieces)
  • 1/2 lb cooked crabmeat
  • cumin , to taste
  • 12 eggs , beaten with 5 tablespoons soft butter (room temperature)
  • chopped fresh parsley , for garnish


  1. Use cast-iron pan, 10-12 inches in diameter and 2-3 inches deep; OR any frying or saute pan deep enough to hold the egg mixture.

  2. Parboil potatoes by placing them in a saucepan full of lightly salted water; bring to a boil, decrease heat to low and simmer until tender, about 15-20 minutes; drain.

  3. Heat some olive oil in the pan, and saute the potatoes and onions until lightly browned, stirring frequently.

  4. Season the potatoes and onions with salt and pepper; remove from pan and set aside.

  5. Add a little more oil to the pan and saute the shrimp, lobster, and crabmeat in small batches until just barely cooked through; lightly salt, pepper, and add cumin to the seafood as you cook it, turning frequently (don’t overcook; it is better to undercook the seafood a bit at this point); remove seafood from pan and set aside.

  6. There should now 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.

  7. In a bowl, beat the eggs with a wire whisk; add softened butter, whisking vigorously; you will now have little flecks of butter in the egg mixture.

  8. Whisk in a pinch of salt and a dash of pepper; add potatoes, onions, and seafood to beaten eggs.

  9. Heat the remaining oil in the pan to med-hot; pour the egg mixture in the pan and cover.

  10. Immediately decrease heat to low; cook for approximately 7-10 minutes until the eggs are set and firm.

  11. Cover the pan with a large plate and flip.

  12. Return to the pan and fry the other side until just lightly browned.

  13. Cut the tortilla into 12 wedges and garnish with chopped parsley.

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