Crab and Pork Spanish Tortilla

“There is power and magic in food. It’s enchanting to return to the same places expecting a taste of the familiar but discovering something new and unexpected instead.” – Kim Sunee

Crab and Pork Spanish Tortilla

2014-07-01 05:39:40

Yields 1

A Spanish dish with Asian flair.

Write a review

Save Recipe

Print

Ingredients

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

Instructions

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.

By Kim Sunee

Adapted from A Mouthful of Stars

Adapted from A Mouthful of Stars

Louisiana Cookin https://www.louisianacookin.com/