Torta de Mariscos (Seafood Frittata)
by Ruth Reichl
Yield: 8 servings
Ingredients
You have 2 of 15
produce
- ○1/2 bunchItalian parsley
- ✓1/2 bunchcilantro
- ○1/2 bunchmint(leaves only)
- ○1/2 bunchMediterranean oregano(leaves only)
- ○1 poundripe tomatoes(peeled and seeded)
- ○2garlic cloves(unpeeled)
- ○1white onion(peeled)
- ○1white onion(unpeeled)
- ○2jalapeño chiles(seeded)
protein
- ○1 poundlump crabmeat(picked over to remove bits of shell and cartilage)
- ○1/2 poundsquid(cleaned)
- ✓1 poundshrimp(in the shell)
dairy
- ○4eggs(separated)
pantry staple
- ✓1 tablespoonolive oil
- ○1/4 cupsoda cracker crumbs(finely crushed)
- ✓salt
other
- ○5bay leaves
Instructions
- Place the unpeeled onion and garlic, bay leaves, and about 1 teaspoon of the salt in a large saucepan or medium-sized stockpot with 2 quarts of water. Bring to a boil over high heat; reduce the heat to maintain a low rolling boil and cook for 5 minutes.
- Add the shrimp and cook another 2 – 3 minutes (depending on their size), skimming off any froth that rises to the top. Quickly lift out the shrimp with a mesh skimmer or slotted spoon, letting them drain well. Place in a bowl and set aside to cool.
- Remove the onion and garlic from the simmering stock; discard. Add the squid and cook for 3 minutes. Lift out with a skimmer, letting them drain well, and set aside. Reserve the stock for another purpose (it will make a delicious fish soup).
- Peel and de-vein the cooked shrimp; chop fine and place in a large mixing bowl with the squid and crab meat.
- Chop the peeled onion, tomatoes, jalapeños, and fresh herbs very fine and add to the bowl of seafood. Toss to distribute the ingredients evenly.
- Sprinkle the cracker crumbs and another 1/2 – 1 teaspoon salt over the mixture and toss very thoroughly.
- In a medium-sized mixing bowl, beat the egg whites until they form glossy, not-quite-stiff peaks. Add the egg yolks, one at a time, beating well after each addition to incorporate thoroughly.
- With a rubber spatula, gently fold the beaten eggs into the seafood mixture.
- In a heavy-bottomed, medium-sized (about 10-inch) omelet pan or skillet, heat the oil over medium-high heat until fragrant but not quite rippling. Reduce the heat to low.
- Pour or spoon the seafood mixture into the pan, smoothing it firmly with a spatula to spread it evenly without air pockets on the bottom. Cook, uncovered, for 8 minutes.
- Flip the cake by sliding it back into the pan. Cook for another 3 minutes, until golden, on the underside.
- Transfer to a platter or large plate and serve hot, cut into wedges.