Shrimp, Potato, and Cheese Tortilla

From Food Network Kitchens

Show: How To Boil WaterEpisode: Friends for Lunch

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
22 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 22 min
Total:: 32 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

2 slices smoked bacon
1 medium russet potato, scrubbed and diced
1 1⁄2 teaspoons kosher salt
1⁄2 teaspoon hot paprika
1/2 teaspoon dried basil
24 medium shrimp, peeled and de-veined
8 large eggs
1/4 cup milk
Freshly ground black pepper
1 cup shredded Manchego or Parmesan (about 3 ounces)
1/4 cup jarred roasted red pepper
Garnish with grated Parmesan and chopped parsley leaves

Directions

Position a rack about 6 inches from the broiler and preheat. Cook the bacon in a large (12-inch) ovenproof nonstick skillet over medium-high heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate and crumble the bacon when cool. Add the potato, 1/2 teaspoon of salt, paprika, and basil and cook, stirring occasionally, until the potato is brown and tender, about 8 to 10 minutes.

Meanwhile, whisk the eggs and milk with the remaining 1 teaspoon salt and black pepper to taste.

Add the shrimp and bacon into the skillet and stir until the shrimp are pink, about 1 minute. Pull the skillet from the heat, pour the eggs over the potatoes and shrimp. Stir, just until the eggs begin to set and the potatoes and shrimp are evenly distributed in the skillet. Scatter the cheese over the eggs and top with the red pepper. Broil the tortilla until the eggs are set and the cheese begins to brown, about 2 to 3 minutes. Serve from the skillet. Alternatively, use a rubber spatula to loosen the eggs from the side of the skillet and invert onto a plate, invert the tortilla again, onto a serving platter or invert and slide tortilla onto a cutting board. Slice into wedges and serve garnished with cheese and parsley.

Next Recipe

More recipes? Try these recommendations:

Similar Recipes

All About…

Recipe Collections

Showing 1-10 of 17

View all 17 Appetizer Collections

Comments & Reviews

recipe Shrimp, Potato, and Cheese Tortilla
Gregory Phoenix, AZ 07-02-2007
Flag

Soo Good
Rated: 5 stars out of 5

I have made this three times over six months and it is so good. I usually do more bacon and leave out the red pepper.
recipe Shrimp, Potato, and Cheese Tortilla
George Dallas, TX 01-01-2007
Flag

This is great
Rated: 5 stars out of 5

This is one of the easiest and most flavorful recipes I've ever made.
recipe Shrimp, Potato, and Cheese Tortilla
Michael Rileyville, VA 02-19-2006
Flag

Very easy and tasty
Rated: 5 stars out of 5

This was delicious, I did add some cut up Itlaian sausage. Mike
recipe Shrimp, Potato, and Cheese Tortilla
kelly clearwater, FL 12-13-2005
Flag

A Hit!
Rated: 5 stars out of 5

Substitued sausage for the bacon and added sauted onion. I will serve it again and again.
recipe Shrimp, Potato, and Cheese Tortilla
BARBARA Emmaus, PA 11-27-2005
Flag

Outstanding
Rated: 5 stars out of 5

Tyler came through once again. Made this for a fast weekend meal. Also made the marinated mushroom salad, but I used... portabella mushrooms. Husband loved it--said these recipes were definitely keepers.Read more
recipe Shrimp, Potato, and Cheese Tortilla
Anonymous 11-26-2005
Flag

OUTSTANDING!!!
Rated: 5 stars out of 5

Did it using the salmon suggestion and it was incredible.