Seafood Frittata

Torta de Mariscos

Preparation info
  • Makes


    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

This would have to be close to the top of any list of classic, peerless, sensational Veracruzan dishes. You find different versions everywhere, but it belongs mostly to the central-southern coast and waterways of Sotavento. The Veracruzan torta de mariscos consists of seafood and eggs combined and cooked in a skillet. There are three-inch versions, and others the size of large pies. There are some with a little seafood suspended in a lot of egg, and some that are nearly all seafood j