Crab and Pork Spanish Tortilla

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Crab and Pork Spanish Tortilla
Yields 1
A Spanish dish with Asian flair.
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  1. 3 ounces bean thread noodles
  2. 4 cups boiling water
  3. 6 large eggs
  4. 2 tablespoons heavy whipping cream
  5. 2 cloves garlic, minced
  6. 1 (1-inch) piece fresh ginger, minced
  7. 1 teaspoon fine sea salt, divided
  8. 1 teaspoon ground black pepper, divided
  9. 8 ounces fresh lump crabmeat, 
 picked free of shells
  10. 2 tablespoons olive oil, divided
  11. ½ pound ground pork
  12. 1 tablespoon unsalted butter
  13. 2 medium shallots, thinly sliced
  14. Garnish: fresh cilantro, fresh mint or Thai basil, julienned carrots, bean sprouts, sliced ginger, 
 sliced shallot, fish sauce, hot chili sauce, black vinegar
  1. Preheat broiler to 500°. In a large bowl, combine noodles with 4 cups boiling water. Let stand 10 minutes; drain and rinse.
  2. In a large bowl, combine eggs, cream, garlic, ginger, ½ teaspoon salt, and ½ teaspoon pepper, and whisk to combine. Stir in crabmeat and noodles. In a 
10-inch nonstick oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Add pork, remaining ½ teaspoon salt, and ½ teaspoon pepper. Cook 10 minutes, stirring occasionally. Drain pork, and add to noodle mixture, stirring gently to combine.
  3. In skillet, heat remaining 1 tablespoon olive oil and butter over medium-high heat until butter melts. Add shallot; cook 2 minutes, stirring frequently. Reduce heat to medium. Add noodle mixture to pan. Using a spatula, push egg mixture toward center of skillet, tilting the skillet to allow liquid to run to the edge of the pan. Repeat procedure until eggs are mostly set, about 5 minutes.
  4. Place under broiler until eggs are completely set, up to 5 minutes. Garnish with cilantro, mint, basil, carrot, bean sprouts, ginger, and shallot, if desired. Serve with fish sauce, hot chili sauce, or black vinegar, if desired.
Adapted from A Mouthful of Stars
Adapted from A Mouthful of Stars
Louisiana Cookin


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