Spanish Seafood Omelet

• 1 cup peeled thinly sliced new potato
• 1/4 cup olive oil
• 1 cup chopped onion
• salt
• pepper
• 1 lb medium shrimp, peeled and deveined
• 2 lobster tails, meat removed from shell and cut into bite-size pieces (may substitute 1/2 lb. sea scallops, cut in bite-size pieces)
• 1/2 lb cooked crabmeat
• cumin, to taste
• 12 eggs, beaten with 5 tablespoons soft butter (room temperature)
• chopped fresh parsley, for garnish

1. Use cast-iron pan, 10-12 inches in diameter and 2-3 inches deep; OR any frying or saute pan deep enough to hold the egg mixture.
2. Parboil potatoes by placing them in a saucepan full of lightly salted water; bring to a boil, decrease heat to low and simmer until tender, about 15-20 minutes; drain.
3. Heat some olive oil in the pan, and saute the potatoes and onions until lightly browned, stirring frequently.
4. Season the potatoes and onions with salt and pepper; remove from pan and set aside.
5. Add a little more oil to the pan and saute the shrimp, lobster, and crabmeat in small batches until just barely cooked through; lightly salt, pepper, and add cumin to the seafood as you cook it, turning frequently (don't overcook; it is better to undercook the seafood a bit at this point); remove seafood from pan and set aside.
6. There should now be some oil remaining in the pan; for the next step you'll want just enough oil to cover the bottom of the pan; so if there is more than that, drain some off now.
7. In a bowl, beat the eggs with a wire whisk; add softened butter, whisking vigorously; you will now have little flecks of butter in the egg mixture.
8. Whisk in a pinch of salt and a dash of pepper; add potatoes, onions, and seafood to beaten eggs.
9. Heat the remaining oil in the pan to med-hot; pour the egg mixture in the pan and cover.
10. Immediately decrease heat to low; cook for approximately 7-10 minutes until the eggs are set and firm.
11. Cover the pan with a large plate and flip.
12. Return to the pan and fry the other side until just lightly browned.
13. Cut the tortilla into 12 wedges and garnish with chopped parsley.

potato, olive oil, onion, salt, pepper, shrimp, lobster, cooked crabmeat, cumin, eggs, fresh parsley

Taken from www.food.com/recipe/spanish-seafood-omelet-443564 (may not work)