I’ve seen this name used for a dessert rolled around a filling like a jelly roll. But it isn’t (or wasn’t) familiar in a savory context. I had no idea what to expect when we picked it from a menu at the La Viuda restaurant in Alvarado. What they brought us was a folded omelet enclosing the restaurant’s beautiful version of a seafood relleno.
“Swaddled Baby” Seafood Omelet (Niño Envuelto)
The dish has become a much-demanded favorite at my home in New York, but I’ve made one major readjustment. The original was a tender, moist three- or four-egg omelet meant to serve several people. I prefer to make it in individual servings, with about ½-1 cup of any chosen filling wrapped in a very thin one-egg “omelet” with a good sprinkling of fresh chives.
Ingredients
- 1 egg
- ½ teaspoon salt or to taste
- ½-1 tablespoon butter or vegetable oil
- ½ cup (for a first-course serving) or 1 cup (for main-course serving) hot or warm
Relleno de camarón - ¼ cup
Thin Tomato Sauce ,Ranch-Style Red Sauce , orTomato Sauce with Chipotle Chiles
Instructions
- Beat the egg in a small bowl with the salt and chives. (Alternatively, reserve the chives to sprinkle over the omelet in the pan.)
- In a 7-inch omelet pan (either non-stick or well-seasoned), heat the butter or oil over medium-high heat until very hot but not scorching. Add the egg, tilting the pan to let it flow over the bottom in a thin, even layer like a crepe. Cook for 45 seconds to 1 minute, until set but barely browned; flip and cook the other side in the same way. Add the prepared seafood; quickly fold the sides over the filling and slide the omelet onto a plate.
- I prefer to spread a little of the sauce over the plate and slide the omelet onto it, but you can top it with the sauce if you like.
