Best Spanish Seafood Omelet Recipes

HEARTY SHRIMP OMELET

Hearty Shrimp Omelet image

"I've been cooking for 30 years and enjoy making quick, easy and tasty meals," relates Greg Parsons of Candor, North Carolina. "This coastal-inspired omelet is a breeze to prepare. Your dining partner is sure to exclaim, 'Wow, what a meal.'"

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

10 uncooked small shrimp, peeled and deveined
1/4 cup chopped sweet red pepper
1 bacon strip, cooked and crumbled
1 green onion, finely chopped
1 tablespoon lemon juice
2 teaspoons diced seeded jalapeno pepper
1/4 teaspoon dried basil
1/4 teaspoon Greek seasoning
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons butter, divided
4 large eggs, lightly beaten
1/2 cup shredded Monterey Jack cheese
1 teaspoon minced fresh parsley

Steps:

In a large nonstick skillet, saute the shrimp, red pepper, bacon, onion, lemon juice, jalapeno and seasonings in oil and 1 tablespoon butter for 2-3 minutes or until shrimp turn pink and vegetables are tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat; add eggs (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , When the eggs are set, spoon shrimp mixture on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate; cut in half. Sprinkle with parsley.

Nutrition Facts : Calories 498 calories, Fat 39g fat (17g saturated fat), Cholesterol 591mg cholesterol, Sodium 690mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein.

SPANISH SEAFOOD OMELET

Spanish Seafood Omelet image

Make and share this Spanish Seafood Omelet recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 1h12m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup peeled thinly sliced new potato
1/4 cup olive oil
1 cup chopped onion
salt
pepper
1 lb medium shrimp, peeled and deveined
2 lobster tails, meat removed from shell and cut into bite-size pieces (may substitute 1/2 lb. sea scallops, cut in bite-size pieces)
1/2 lb cooked crabmeat
cumin, to taste
12 eggs, beaten with 5 tablespoons soft butter (room temperature)
chopped fresh parsley, for garnish

Steps:

Use cast-iron pan, 10-12 inches in diameter and 2-3 inches deep; OR any frying or saute pan deep enough to hold the egg mixture.
Parboil potatoes by placing them in a saucepan full of lightly salted water; bring to a boil, decrease heat to low and simmer until tender, about 15-20 minutes; drain.
Heat some olive oil in the pan, and saute the potatoes and onions until lightly browned, stirring frequently.
Season the potatoes and onions with salt and pepper; remove from pan and set aside.
Add a little more oil to the pan and saute the shrimp, lobster, and crabmeat in small batches until just barely cooked through; lightly salt, pepper, and add cumin to the seafood as you cook it, turning frequently (don't overcook; it is better to undercook the seafood a bit at this point); remove seafood from pan and set aside.
There should now be some oil remaining in the pan; for the next step you'll want just enough oil to cover the bottom of the pan; so if there is more than that, drain some off now.
In a bowl, beat the eggs with a wire whisk; add softened butter, whisking vigorously; you will now have little flecks of butter in the egg mixture.
Whisk in a pinch of salt and a dash of pepper; add potatoes, onions, and seafood to beaten eggs.
Heat the remaining oil in the pan to med-hot; pour the egg mixture in the pan and cover.
Immediately decrease heat to low; cook for approximately 7-10 minutes until the eggs are set and firm.
Cover the pan with a large plate and flip.
Return to the pan and fry the other side until just lightly browned.
Cut the tortilla into 12 wedges and garnish with chopped parsley.