The shrimp omelette, known as 'tortilla interventora' in Cuba, is a delicacy for special occasions. With a meticulous preparation process involving eggs, ham, peas, wine, and Creole sofrito, it results in a dish worthy of admiration and savoring.
To enjoy a delicious shrimp omelette, it is essential to beat the eggs with salt and sauté the ham along with the peas.
Don't forget to add the Creole sofrito and skillfully wrap the omelette, filling it with the mentioned ingredients. When serving, decorate with cooked shrimp, asparagus, peppers, and chopped parsley, sprinkling a touch of sugar on top.
Shrimp Omelette
Ingredients
12 Eggs
8 Shrimp
120 grams of Ham
60 grams of Peas
4 Asparagus
60 grams of Bell Peppers
60 grams of Butter
30 grams of Oil
120 grams of Creole Sofrito
30 milliliters of White Wine
Chopped Parsley
1 pinch of Salt
Preparation
Step 1 : To begin, beat the eggs with a pinch of salt for each omelette.
Step 2 : Next, chop the ham into small pieces and sauté it in butter, adding the peas, wine, and Creole sofrito.
Step 3 : In a pan designated for omelettes, add a little oil and heat it up.
Step 4 : Then, pour in approximately 3 beaten eggs per omelette.
Step 5 : When they start to set, fill each omelette with the Creole sofrito, ham, and peas, then proceed to fold and give them an oval shape by turning them in the pan.
Step 6 : Once ready, serve the omelettes with a strand of sofrito on top and a cooked shrimp at each end.
Step 7 : Decorate with asparagus, strips of peppers, and chopped parsley, sprinkling a little sugar on top.
Step 8 : For a special touch, you can mark the omelette with a hot iron grid.
Step 9 : To finish, warm some rum in a pan, ignite it, and flambé the omelette at the moment of serving, adding a unique and delicious flavor to this very special dish.
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