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Potato & Shrimp Tortilla

I’m from Uruguay, a tiny South American country with strong European roots, 90% of our population descends from the old continent. Spain played a very important role in our history...


Potatoes 800 grs
9 Eggs
Shrimps 500 grs
1 Medium Purple Onion
Olive Oil
Salt and Pepper


  • Cut the potatoes and the onions finely

  • Preheat your cast iron pan with olive oil and add potatoes and onion

  • Add salt and pepper

  • Cook with medium-low heat on intervals of 4 to 5 minutes with the lid on and stir in between until you can break the potatoes with a wooden spoon

  • Once cooked, strain the oil from the potatoes and onion

  • Cook the shrimps in a saucepan with olive oil, salt and pepper

  • Cut the shrimps

  • In a bowl, slightly beat the eggs, then add the potatoes with the onions, the shrimps, parsley, salt and pepper

  • Preheat your cast iron pan again with olive oil and medium/high heat

  • Add the mix and cook it for 4 minutes 

  • Here comes the tricky part, you need to FLIP IT! Use a plate bigger than your pan and with a quick movement of your wrist flip the content into the plate. Then, slide it again into the pan and cook it for 2 minutes for a baveuse doneness. Cook it a little more if you prefer it dry.



All done, now enjoy!



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