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Crab & Pork Spanish Tortilla

from A Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels by Kim Sunee
Crab & Pork Spanish Tortilla

3 ounces bean thread or glass noodles
6 large eggs
1 to 2 tablespoons heavy cream or half-and-half
2 cloves garlic, minced
1 (l-inch) piece fresh ginger, grated or minced
1/2 teaspoon fine sea salt, plus more as needed
l/2 teaspoon freshly ground black pepper, plus more as needed
8 ounces fresh lump crabmeat, picked through for any shells or cartilage
1 tablespoon olive oil or canola oil
8 ounces ground pork
1 tablespoon unsalted butter
2 medium shallots, thinly sliced Fresh cilantro, mint, or Thai basil, for garnish
Julienned carrots, for garnish
Bean sprouts, for garnish

Makes 1 (10-inch) tortilla

This and many other wonderful recipes may be found in Kim Sunee's
A Mouthful of Stars


A Franco-Vietnamese friend of mine in Paris used to make this delicious egg dish, inspired by his Vietnamese mother's recipe. In experimenting, I've discovered it's not unlike a Spanish-style tortilla, the traditional thick potato omelet served in tapas bars. Fresh lump crabmeat is essential; be sure to pick through the meat and discard any stray shell or cartilage. I've found it's best to use a sturdy nonstick pan for this. In addition to the garnishes below, I also like to fry sliced shallots until crispy and use them as a garnish.

For serving: fish sauce, soy sauce, hot chili sauce, or black vinegar with sliced ginger or shallots

1. Place the noodles in a large bowl and pour boiling water over to cover. Let soak for about 10 minutes, until the noodles are soft and plump. Rinse under cold water if still hot and drain thoroughly.

2. Combine the eggs, cream, garlic, ginger, salt, and pepper in a large bowl and whisk to combine. Add the crabmeat and stir. Add the drained noodles to the egg-crabmeat mixture.

3. Heat i teaspoon of the oil in a 10-inch nonstick skillet over medium-high heat. Add the pork and cook, stirring occasionally, for about 3 minutes. Season with a pinch of salt and pepper. Drain off any excess fat and let cool slightly; add the pork to the egg-noodle mixture.

4. Return the pan to medium-high heat and add another 1 teaspoon oil and the butter. Add the shallots and cook, stirring occasionally, for 1 to 2 minutes. Add the egg-noodle mixture to the pan and cook on medium heat, tilting the pan and using a spatula all around the edges of the tortilla, pressing the egg mixture toward the center so that the liquid runs to the edge of the pan; repeat several times and cook until most of the liquid starts to set, about 5 minutes. Set the pan evenly on the heat and let cook until the bottom begins to turn a nice golden brown and the tortilla starts to firm up, another minute or two. Keep checking the bottom so it doesn't get too brown. When the eggs are still slightly loose and just a little runny, slide the tortilla onto a plate. Cover with another plate and, holding both plates tightly, invert them so that the golden cooked side is facing up. Add the remaining 1 teaspoon oil to the pan and slide the tortilla back into the pan. Quickly use the spatula to tuck the edges under and round out the sides. Let cook for another 1 to 2 minutes, shaking the pan. You don't want to overcook the tortilla; it will continue to cook once it's off the heat. (If you are not feeling fearless, instead of flipping the tortilla, heat the broiler to high and place the tortilla under the broiler to cook until golden brown, about 5 minutes. Make sure your skillet is ovenproof if you do this.)

5. Transfer the tortilla to a large plate or platter and let sit for at least 10 minutes to firm up. Garnish with the herbs and vegetables. Serve warm or at room temperature with fish sauce, soy sauce, hot chili sauce, or black vinegar with sliced ginger or shallots.

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