Shrimp And Potato Chip Tortilla Food

SHRIMP, POTATO, AND CHEESE TORTILLA

Steps:

• Position a rack about 6 inches from the broiler and preheat. Cook the bacon in a large (12-inch) ovenproof nonstick skillet over medium-high heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate and crumble the bacon when cool. Add the potato, 1/2 teaspoon of salt, paprika, and basil and cook, stirring occasionally, until the potato is brown and tender, about 8 to 10 minutes.
• Meanwhile, whisk the eggs and milk with the remaining 1 teaspoon salt and black pepper to taste.
• Add the shrimp and bacon into the skillet and stir until the shrimp are pink, about 1 minute. Pull the skillet from the heat, pour the eggs over the potatoes and shrimp. Stir, just until the eggs begin to set and the potatoes and shrimp are evenly distributed in the skillet. Scatter the cheese over the eggs and top with the red pepper. Broil the tortilla until the eggs are set and the cheese begins to brown, about 2 to 3 minutes. Serve from the skillet. Alternatively, use a rubber spatula to loosen the eggs from the side of the skillet and invert onto a plate, invert the tortilla again, onto a serving platter or invert and slide tortilla onto a cutting board. Slice into wedges and serve garnished with cheese and parsley.

POTATO-CHIP TORTILLA

Steps:

• Preheat the oven to 350. Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and wipe out the skillet.
• Meanwhile, beat the eggs and 1 cup water in a large bowl. Season with salt and pepper. Lightly crush the potato chips into the egg mixture and let stand, stirring occasionally, until the chips are soft, about 10 minutes. Stir in the onion.
• Heat the remaining 1 tablespoon olive oil in the skillet over medium heat, swirling to coat. Add the egg mixture and cook until it begins to set, about 5 minutes. Transfer the skillet to the oven and bake until the eggs are firm and the top is golden and slightly crisp, 30 to 35 minutes. Remove from the oven and let stand 5 minutes, then slide onto a plate. Cut into wedges and serve warm or at room temperature.

FERRAN ADRIà'S POTATO CHIP OMELET

Steps:

• Crack the eggs into a medium bowl and whisk vigorously until frothy and lightened in color, about 4 minutes. (If you have a balloon whisk, now is the time to use it: It will aerate better than a standard whisk, and should take half the time and effort. Either way, your arm will burn by the end of this, but a fluffy, puffy omelet will be your reward.)
• Add 1 tablespoon oil to a 10-inch nonstick skillet and heat over medium.
• Add the chips to the eggs. Using a plastic spatula, gently fold a few times to ensure chips are coated. Let the chips soak for 1 minute.
• Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelet from the sides of the pan.
• After the bottom of the omelet is just about set - it should barely take on color but the top isn't completely set - 3 to 4 minutes, cover the omelet with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.
• Add the remaining 1 tablespoon oil to the skillet, then carefully slide the omelet from the plate, uncooked-side-down, into the pan and cook for about 2 minutes. Slide the omelet onto a plate, slice and serve immediately.

SANTA RITA SHRIMP

Steps:

• Combine bread crumbs, crushed tortilla chips, paprika, garlic, salt, pepper, cayenne, and thyme in a shallow dish or bowl. Place flour in another shallow dish or bowl and eggs in a third. Dredge shrimp, 1 at a time, in the flour, then eggs, and then the bread crumb mixture.
• Heat canola oil in a heavy skillet over medium-high heat. When oil is hot, gently add shrimp and cook until golden brown, turning once, about 1 minute per side. Serve immediately with Avocado Salsa.
• Heat olive oil in a large skillet over medium heat. Add jalapenos and serranos and fry over medium heat until tender. Drain and let cool slightly. Add fried peppers to a food processor or blender, along with the avocados and garlic. Blend until smooth. Add cilantro, lime juice, chicken stock, onion powder, and salt and pepper, to taste. Blend until smooth. Serve with Santa Rita Shrimp.

POTATO CHIP SPANISH TORTILLA

Steps:

• Preheat broiler.
• Beat eggs in large bowl. Add chips, tomato, sweet pepper, and green onion. Set aside for 5 to 10 minutes while the chips soften.
• Heat the oil over medium-low heat in a broiler-safe nonstick skillet. Add egg mixture and cook slowly for 5 to 6 minutes or until the edges are cooked and pull away from the sides of the pan.
• Move pan to broiler; broil for 3 to 4 minutes or until the eggs are set and lightly browned. Remove from oven.
• Loosen the tortilla by running a heatproof plastic spatula around the edges.
• Allow to stand a few minutes before serving.

EGG AND POTATO CHIP TORTILLA

Steps:

• Preheat the broiler and position an oven rack 8 inches from the heat.
• In a medium bowl, beat the eggs.
• Transfer half of the eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes.
• Add the remaining beaten eggs, serrano ham and piquillo peppers and season with pepper.
• In a small nonstick ovenproof skillet, heat the extra-virgin olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes.
• Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly.
• Slide the tortilla onto a plate, quarter and serve.

CHICKEN TORTILLA SOUP WITH SHRIMP

Steps:

• In a large pot cook onion and cumin in oil until onion is clear, about 5 minutes.
• Add chicken broth, undrained tomatoes, cilantro, and lime juice.
• Bring to a boil and reduce heat. Simmer covered for 8 minutes.
• Stir in chicken and shrimp, and cook for about 3 more minutes, until the shrimp turn pink.
• Garnish with avocado, chips, and salsa.