Tortilla de Camarones

Ingredients

Olive oil

3 tablespoons, for frying

All-purpose flour

1/2 cup

Baking powder

1 teaspoon

Garlic powder

1/2 teaspoon

Fresh parsley

2 tablespoons, finely chopped

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Eggs

4 large

Shrimp

1 cup, peeled and deveined

Instructions

1. In a large mixing bowl, combine the all-purpose flour, baking powder, garlic powder, chopped parsley, salt, and black pepper. Mix well to ensure even distribution of dry ingredients.
2. Crack the eggs into the bowl and whisk vigorously until the mixture is well combined and slightly frothy.
3. Gently fold the shrimp into the egg batter, ensuring they are evenly coated with the mixture.
4. Heat the olive oil in a non-stick skillet over medium heat until shimmering.
5. Pour the shrimp and egg mixture into the skillet, spreading it evenly with a spatula. Reduce heat to medium-low.
6. Cook the tortilla for about 3-4 minutes or until the bottom is golden brown and the edges begin to set.
7. Carefully flip the tortilla using a large plate or lid, and cook the other side for another 3-4 minutes until golden and cooked through.
8. Once cooked, transfer the tortilla to a plate and allow it to cool for a few minutes before slicing it into wedges.
9. Serve warm or at room temperature, garnished with additional parsley if desired.