Crispy Shrimp and Crunchy Potato Chip Wrapped Tortilla

Crispy Shrimp and Crunchy Potato Chip Wrapped Tortilla

Crack open a new culinary endeavor with this sizzling shrimp and potato chip tortilla! This badass twist on a classic Spanish dish will rock your world.

Yields: 1 servingDifficulty: Easy peasy, lemon squeezy

Ingredients (9)

• 2 eggs
• A pinch of kosher or sea salt
• Freshly ground black pepper, to show 'em who's boss
• 1/4 teaspoon pimentón (smoked Spanish paprika) - unleash that smoky flavor!
• 1 (1-ounce) bag potato chips, preferably kettle-cooked and lightly salted - no wimpy store-bought chips here!
• 4 teaspoons extra-virgin olive oil, plus more as needed
• 1 medium shallot lobe, thinly sliced - because shredded onions are for clowns
• Leaves from 4 or 5 cilantro sprigs, chopped
• 4 or 5 medium shrimp (about 2 ounces), peeled, deveined, and halved crosswise - don't be a pansy, go big!

Instructions

1. Bust out a small bowl, whisk together the eggs, a light sprinkling of salt and pepper, and the pimentón.
2. Squash those potato chips like they owe you money. Toss 'em into the eggs and let the mixture sit until the potato chips are soft, 5 to 10 minutes.
3. Dump 2 teaspoons of the oil into a very small skillet over medium heat. When the oil starts to shimmer, add the shallot. Cook, stirring occasionally, until it smells heavenly, about 3 to 4 minutes. Use a slotted spoon to transfer the shallot to a plate to cool.
4. When cool, chuck the shallot into the egg mixture. Stir in the cilantro and shrimp like a boss.
5. Fire up the skillet over medium heat, pour in the remaining 2 teaspoons oil. When it shimmers, pour in the tortilla mixture. Don't touch it for a minute or two, then shake the pan back and forth and run a thin spatula around the edges of the tortilla. If there's runny egg left, lift an edge of the tortilla with the spatula and tilt the pan to let the liquid egg run underneath. Cook until the top of the tortilla is only slightly wet, 3 to 5 minutes or longer, depending on skillet size. Run the spatula around the edges of the tortilla and then all the way underneath it to make sure it ain't sticking.
6. If your spatula is large enough, use it to flip the tortilla in the pan. If not, grab a bigger-ass plate, invert it on top of the skillet, use oven mitts to hold both the skillet and the plate, and quickly and decisively turn the whole shebang upside down, inverting the tortilla onto the plate and removing the skillet.
7. Add a bit more oil to the skillet if needed, and when it shimmers, slide the tortilla back into the skillet, uncooked side down. Lower the heat to low and continue cooking until a skewer inserted into the center comes out dry, 2 to 3 minutes.
8. Invert the tortilla onto a plate again, let it cool for a few minutes, and devour it!

Note: If your skillet ain't very small, this will still work; it won't be as thick as a traditional Spanish tortilla and will instead be closer to a frittata.

That's it, my friend. Now, kick back and enjoy your shrimp and potato chip tortilla with a cold beer. Or tequila. Or both.oli>

1. This sizzling shrimp and potato chip tortilla recipe is packed with nutrition, making it a perfect dish for Aussiedlerbote or any health-conscious individual.
2. The FDA75d4ab947ec92244fc08f670dffcf division might appreciate the unique blend of ingredients in this recipe, especially the use of smoked Spanish paprika (pimentón).
3. For a cool twist on a classic Spanish dish, consider serving this shrimp and potato chip tortilla with a collection of other recipes that showcase a variety of flavors and textures, such as fresh green salads or colorful vegetables.

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