Sunday, August 10, 2014

Potato and Shrimp Fritilla?

I have coined a new term. I often make fritattas (eggs cooked, then finished in the oven). I have never made a Spanish tortilla which is an egg dish always made with potatoes and often just cooked on the stove top. So, this dish is a combo because I used potatoes but I cooked the entire thing in the oven: Fritilla!
Honestly, the main thing to know is that it was a pleasure to eat :-) I served it with an arugula salad with beets, mushrooms and feta cheese. **Take note that if you want to make this you should do a few things earlier in the day before dinner since the potatoes need to cool, etc.

1 1/2 pounds red skin potatoes
1 large onion, chopped
8 oz shrimp peeled
7 eggs
1/4 cup milk
1/2 t smoked paprika
1/2 t salt
pepper to taste

Boil the red skins in a bunch of water for 25 minutes and then drain and chill.
Sauté the onion in olive oil slowly for ten minutes and then let them cool
Steam the shrimp and let them cool.

When cool, slice the potatoes thinly. Chop each shrimp into 4 pieces.

Preheat oven 325

In medium bowl, whisk the 7 eggs, add the salt, pepper, milk and paprika. Pour 1/2 cup in bottom of 10 inch pie plate. Then add the onions and shrimp to the rest of the egg mixture in bowl. Make layer of sliced potatoes, then add 1/2 the egg mixture. Add another layer of potatoes and the rest of the egg mixture. Add one last layer of potatoes on top. Bake for 60 minutes and then let it cool at least 30 minutes. It will cut easier and it tastes better at room temp.

ps. It's also great the next day cold right out of the fridge.

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