From the Shores of Chiclayo: A Savory Skate & Garlic Omelette (Tortilla de Raya)
Details
A fluffy, savory omelette packed with the unique flavor of the Peruvian coast.
Ingredients
For the Salsa Criolla (Garnish)
Instructions
Prepare the Skate
After soaking the dried skate overnight, drain the water. Place the skate in a pot with fresh water and bring to a boil. Cook for about 20 minutes until tender. Once cooked, let it cool and then shred the meat with your fingers, discarding any cartilage.
Mix the Omelette Batter
In a large bowl, beat the eggs well. Stir in the chopped red onion, green onion, minced garlic, ají panca paste, and black pepper. If using, whisk in the flour until no lumps remain. Gently fold in the shredded skate meat until everything is well combined. Be cautious with adding salt, as the rehydrated skate will still be salty.
Cook the Omelette
Heat a generous amount of vegetable oil in a large, non-stick skillet over medium-low heat. Pour the entire egg and skate mixture into the pan and spread it out evenly. Cook for about 4-5 minutes per side, until golden brown and cooked through. To flip, you can slide it onto a large plate and then invert it back into the skillet.
Make the Salsa Criolla
While the omelette is cooking, combine the julienned red onion, ají amarillo, lime juice, and chopped cilantro in a small bowl. Season with a pinch of salt and toss to combine.
Serve
Once cooked, slide the Tortilla de Raya onto a serving platter. Cut it into wedges and serve immediately, generously topped with the fresh Salsa Criolla. It is traditionally accompanied by fried yuca or sweet potato.
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