Federico’s Tortilla

Name: Federico’s Tortilla
Cuisine: French
Ingredients: Salt; ¼ cup dry sherry; 1 pound crabmeat, picked over carefully for cartilage; Pepper from the mill; 2 tablespoons virgin olive oil; ½ cup tomato sauce of your choice; 2 large onions, finely chopped; 8 large eggs from vegetarian hens; 1 pound crabmeat, picked over carefully for cartilage; 8 large eggs from vegetarian hens

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Federico was born in Spain and raised by a French family after he lost his parents in the Spanish Civil War. Besides being a frustrated matador, practicing “veronicas” with a red cape around his adoptive parents’ dining room chairs, he was also one of the most inspired cooks I have ever met. You will need a 10-inch nonstick pan.

Ingredients

2 tablespoons virgin olive oil
2 large onions, finely chopped
½ cup

Europe
France
Fish course
Sandwich
Pescatarian
Gluten-free

Method

Heat half the olive oil in a 10-inch skillet. Add the onions and sauté over medium-high heat until they brown at their edges. Add the tomato sauce and sherry, season with salt and pepper to your taste, and simmer until the liquid ingredients have been absorbed by the onions. Remove the mixture to a bowl, cool to warm. Blend in the crabmeat, set aside, and keep warm.

Wipe the pan clean.