A Peruvian coastal egg tortilla loaded with shrimp, onion, tomato, bell pepper and cilantro. The shrimp are barely sautéed before meeting the eggs, keeping them juicy while each tortilla browns outside and stays tender within. Simple, marine and distinctly criollo.
Dry the shrimp thoroughly. Dice the red onion, red bell pepper, and tomato into small pieces; finely chop the garlic and cilantro. Keep the tomato flesh but avoid excessive liquid so the tortilla can set properly.
Heat about 35% of the vegetable oil in a nonstick skillet over medium-high heat. Cook the onion and bell pepper for 2 minutes, until they just begin to soften. Add the tomato and garlic for
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Beat the eggs with the salt and ground black pepper for 20 seconds, just until the whites and yolks are combined. Fold in the cilantro and the warm shrimp mixture. Stir gently to distribute the filling without whipping in excess air.
Use the remaining vegetable oil to cook 4 individual tortillas in the same skillet, adding oil between batches as needed. Cook each over medium-low heat for 2 to 3 minutes on the first side, until the edges are set; flip and cook for another 1 to 2 minutes. The egg should be fully set and reach 71°C at the center, while the shrimp should be opaque and juicy. Serve immediately. And that's it! Golden egg, tender shrimp and Peru's coast in one skillet. 🍤
