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Ricetta Tortillas de camarones or shrimp tortillas

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Tortillas de camarones from Andalusia are made with a tiny type of shrimp called camarón and chickpea flour and are typical of the Cádiz province. They are delicious with a glass of chilled fino or manzanilla, on a bar terrace...

Tempo Preparazione:
Tempo di cottura:
Porzioni: 6
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Cost per serving $0.15 vedi dettagli
  • 1 cup all-purpose flour
  • 1 cup chickpea flour
  • 1 cup camarones (you can substitute shelled shrimps, but not too big. It won't be the genuine thing, but I'm sure it will be delicious anyway)
  • 1 cup finely diced onion and parsley
  • 2 cups water
  • 1 teaspoon sea salt
  • Virgin olive oil for frying


  1. Mix thoroughly both flours with the water to avoid any lumps.
  2. Add the rest of the ingredients, mix well.
  3. Leave the mixture to rest for 2-3 hours for the flours to hydrate.
  4. Pour olive oil in a shallow and wide pan to a height of 1-1.5cm and put the pan on medium-high heat.
  5. When the oil is hot, pour a tablespoon of the batter in the oil.
  6. Pat it with the spoon back to spread it a bit and get a thin tortilla. The oil temperature is recommended not to go above 80ºC (the oil will splash quite a bit, so prepare yourself to make a mess on your range)
  7. Put in the pan as many tablespoons of batter as you can fit.
  8. Flip them over when they are nicely browned on one side after a couple of minutes.
  9. Place them on a paper towel as you go to absorb some of the oil (yes, they do soak quite some oil).
  10. Serve hot.


Nutrition Facts

Amount Per Serving %DV
Serving Size 140g
Recipe makes 6 servings
Calories 145  
Calories from Fat 10 7%
Total Fat 1.25g 2%
Saturated Fat 0.15g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 402mg 17%
Potassium 187mg 5%
Total Carbs 27.01g 7%
Dietary Fiber 2.6g 9%
Sugars 2.74g 2%
Protein 5.85g 9%
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  • ShaleeDP
    26 Luglio 2013
    Oh this looks just like our 'okoy' with a twist. We do that too... very good.

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