“Swaddled Baby” Seafood Omelet

Niño Envuelto

Preparation info
  • Makes


    • Difficulty


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

By Zarela Martínez

Published 2001

  • About

I had no idea what to expect when we picked this dish from a menu at La Viuda restaurant in Alvarado. What they brought us was a folded omelet enclosing the restaurant’s beautiful version of a seafood relleno (filling).

The dish has become a much-demanded favorite at my home in New York, but I’ve made one major readjustment. The original was a tender, moist 3- or 4-egg omelet meant to serve several people. I prefer to make it in individual servings, with ½–1 cup of any chosen