Gambas al Ajillo (Garlic Shrimp) with Zucchini
and Spanish tortilla with [Leftover] potatoes
Take a visit to Spain tonight without leaving your kitchen. Along with quick-cooking garlic shrimp, serve a simplified twist on the Spanish tortilla that uses pre-roasted potatoes.
Smarts: Classic Spanish tortilla is very similar to a frittata, starting on the stovetop and then baked in the oven until the eggs are cooked through. Just like a frittata, this is a dish that makes great leftovers for breakfast, lunch, or dinner.
- Potatoes, baby or new - 1 1/2 lbs, quartered
- Foil - for roasting
- Oil, olive - 1 1/2 Tbsp
- Paprika - 1 tsp
- Oregano, dried - 1/2 tsp
- Shrimp, peeled and deveined - 1 lb
- Zucchini - 1 lb, chopped
- Garlic - 6 cloves, chopped
- Lemons - 1, wedges
- Parsley - 2 Tbsp, chopped
- Oil, olive - 2 Tbsp
- Vinegar, red wine - 1 Tbsp
- Paprika - 2 tsp
- Red pepper flakes (opt) - 1 tsp, more or less to taste
- Onions, medium - 1/2, thinly sliced
- Eggs - 10
- Milk - 3 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 2 Tbsp
- Roasted Paprika Potatoes - ~3 cups (ingredients listed separately)
Shrimp - (If prepping right before cooking, get oven heating first.) Defrost shrimp.
Roast potatoes - (Skip this step if potatoes were roasted ahead for Monday.) Heat oven to 500F / 260C degrees. While oven heats, quarter potatoes and spread out on a sheet pan. Cover tightly with foil. Roast, covered, for 10 minutes. Remove foil and toss potatoes with olive oil, paprika (portions for potatoes), oregano, and some salt and pepper. Return potatoes to oven and continue roasting until tender, shaking the pan halfway through cooking, 10 to 15 minutes more. (Can be done up to 5 days ahead)
Lemons / Parsley - Prep as directed.
Eggs - Whisk together eggs, milk, salt, and black pepper.
Heat oven to 425F / 218C.
Heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium heat. (This is for 4 servings; adjust pan size if customizing.) Add cooking oil and then onions. Saute until translucent and tender, 5 to 7 minutes. Season with some salt.
Pour eggs over onions and then stir in leftover roasted potatoes. Stir to combine ingredients.
Bake tortilla for 18 to 25 minutes. (Tortilla is done when eggs are set and a knife inserted in the center comes out clean.)
While tortilla bakes, place a saute pan over medium heat. Add olive oil (portion for gambas al ajillo) and then zucchini. Saute zucchini until very tender and golden brown, 7 to 9 minutes.
When zucchini is tender, add in red wine vinegar and cook for 1 minute, scraping up any browned bits on the bottom of the pan.
To zucchini add garlic, shrimp, paprika (portion for shrimp), red pepper flakes, and some salt. Saute everything together until shrimp is cooked through, 4 to 6 minutes (depending on size).
Remove shrimp from heat and stir in parsley. Squeeze half the lemon wedges over top. Taste shrimp and season with some more lemon juice and some more salt and pepper, if needed.
Slice tortilla and serve with shrimp, zucchini, and extra lemon wedges on the side. Enjoy!
Garlic lentils and tortilla turned out great! With both though, It turned out to be a lot of food. Almost like two entrees.1 Helpful
I ended up oversalting this but it still was good. I enjoyed the two elements together, they really balanced each other out.0 Helpful
Based on the reviews, I only made the tortilla. Would probably pair it with a simple veg or salad next time. This was super easy and quick since the most time consuming part was a dependency. When I make it again, I’ll want smaller chunks of potato. Maybe slices, as that’s how I usually see recipes for this. My tortilla stuck to the (nonstick!) pan. Not sure how to prevent that in the future. Maybe more scraping the bottom with the initial stirring?0 Helpful
Tortilla was great. Shrimp was so so.0 Helpful
This was fine, but nothing special.0 Helpful
I thought it was really good, rest of family thought it was okay. Would add more onion to the tortilla next time. Roasted paprika potatoes would be a great and easy side by themselves.0 Helpful
The shrimp was very tasty and full of flavor. I didn't make the tortilla due to lack of time but would love to try it some other time. I just served it with the potatoes. Update 3/19: I made the potatoes again and used them to make the tortilla. I omitted the onions because my husband is picky, but it was still tasty and easy to make.0 Helpful