Seafood Frittata

Name: Seafood Frittata (Torta de Mariscos)
Yield: Makes 8 servings
Cuisine: Mexican
Ingredients: 4 tablespoons olive oil; ⅓–½ cup finely crushed soda cracker crumbs (such as Saltines) or best-quality fine dry bread crumbs from good French bread or Italian bread (no substitutes); 5 large eggs, separated; 6–8 oregano sprigs, leaves only; 15 cilantro sprigs (½ bunch), leaves only; 15 mint sprigs (½ small bunch), leaves only; 2 large or 4–5 medium-sized ripe tomatoes (about 1 pound), peeled and seeded; 1 pound lump crabmeat, picked over to remove bits of shell or cartilage; 15 Italian parsley sprigs (½ small bunch), leaves only; 2 jalapeño chiles, stemmed and seeded; 1 pound shrimp (any size), in the shell; 8 cups water; ½ pound cleaned squid, cut into ¼-inch dice (about 1 cup); 2 garlic cloves, unpeeled; 3 small white onions, 1 unpeeled; 1½–2 teaspoons salt, or to taste; 5 bay leaves

Torta de Mariscos

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Zarela's Veracruz

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

Ingredients

Americas
Mexico
Fish course
Pescatarian

Ingredients

Method