Life happens at the table

Shrimp tortilla

Ingredients

Tortilla base
- 400g potatoes (peeled and thinly sliced)
- 4 eggs
- 3 egg yolks
- 100 ml extra virgin olive oil
- Fine salt to taste
- Black pepper to taste
- 500g cooking oil
- 200g peeled SJÖRAPPORT shrimp
- 1 clove garlic, minced
- 10g olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste 

Cilantro and dill pesto
- 30g fresh cilantro leaves
- 10g fresh dill
- 30g pine nuts
- 1 small clove garlic
- 50g extra virgin olive oil
- 10g grated Parmesan cheese
- 1 tsp lemon juice

Preparation

1. Heat a saucepan with the oil over low heat; add the thinly sliced potatoes and confit for 10 to 12 minutes.
2. Whisk the eggs and egg yolks in a large bowl with salt and pepper. Add the confit potatoes and shrimp, mix well, and let it rest for 5 to 10 minutes.
3. Heat a non-stick frying pan, add a drizzle of the oil where the potatoes were confited, and pour in the mixture. Cook over low heat for about 3 minutes on each side, flipping with the help of a plate and a silicone spatula.
4. In a tall glass, combine the cilantro, dill, garlic, pine nuts, Parmesan, a stream of olive oil, lemon juice, salt, pepper, egg yolk, and a little oil. Blend until a smooth and shiny cream is obtained.
5. On the plate, place the tortilla, add the pesto on top, and finish with a little grated Parmesan and cilantro and dill leaves.