Spanish Seafood Torta

1. 1

   Set the oven to 350 degrees. The best pan for this is a heavy, seasoned, iron skillet, but a large baking dish will also work--cook it in a teflon pan. then place in a glass baking dish (just spray it with butter spray to prevent sticking).

2. 2

   Melt the butter over medium heat and lay the tilapia filets in the pan, surrounded with the sliced onion and flour tortilla strips, shrimp and crab. Stir-fry the items gently and sprinkle with the garlic, salt, oregano and cayenne pepper. Cook all the ingredients until the fish is done, the onions begin to caramelize and tortilla strips start to turn a light gold.

3. 3

   Add the cooked rice and toss gently until blended. Beat the eggs and Eggbeaters together with a little salt and the chopped fresh cilantro, then pour over the ingredients in the pan. Prop the pan or skillet in a larger baking pan half -filled with water--this prevents the bottom from cooking too fast and crusting up--you want a softer bottom to the torta, which will keep it more moist and makes for easier cutting. Place the tomato slices around the top as shown in the photo.

4. 4

   Bake on 350 degrees for 35 minutes, then turn off the oven and turn on the broiler for about 10 minutes to toast the top of the torta and cook the tomato slices. Slice and serve either cold or hot. This goes well with steamed vegies when hot, or chilled, serve with salad or a cold gazpacho.

* Per serving · 4 servings · Values may vary.

No additional tips available.