Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8
INGREDIENTS
- 3 cups diced Yukon gold potatoes
- 1 teaspoons ½ salt divided
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon minced fresh garlic
- cup ½ chopped green onion Save whites to garnish finished tortilla green part only
- 1 pound shrimp peeled and deveined
- 12 large eggs
- cup ¾ heavy whipping cream
- 2 teaspoons Creole seasoning
- 2 tablespoons butter softened
- 1/2 cup shredded Monterrey jack cheese
- 1 tablespoon chopped cilantro for garnish
- whites of scallions sliced for garnish
INSTRUCTIONS
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Preheat oven to 350°.
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Wrap the outside of a 9 inch springform pan with foil, then spray the inside with cooking spray. In a medium saucepan, add potato and 1 teaspoon salt; cover with water. Cook over medium-high heat until tender, about 5 minutes. Drain well.
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In a large skillet, heat oil over medium-high heat. Reduce heat to medium-low, and add onion and garlic allow to saute, stirring occasionally for about 2 minutes
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Add potatoes and green onion to cooked onion mixture, and stir gently to combine. Season with sea salt and black pepper to taste. Continue to cook the combination for 4-5 minutes.
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Place 2/3 of the mixture in the bottom of your spring form pan to make a nice layer, reserve the remainder.
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Add a little more olive oil to the hot pan and add in the shrimp and creole seasoning. Cook shrimp until almost done. It’s important not to overcook the shrimp!
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Add the shrimp to the springform pan on top of the potato layer, then add the remainder of the potatoes and shredded jack cheese.
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In a large bowl, whisk together eggs, cream, ½ teaspoon salt. Add softened butter in small pieces and whisk well.
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Pour egg mixture over ingredients.
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Bake until top is golden brown and mixture is set, about 45 minutes.
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Let stand in pan for 10 minutes and gently remove from springform pan. Run a knife along the edges of pan to help release the tortilla.
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Garnish with white parts of scallions and cilantro.
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Serve warm or at room temperature.