Place unpeeled onion and garlic, bay leaves and 1 teaspoon salt in stockpot or large saucepan with water. Bring to boil over high heat, then reduce heat and simmer 5 minutes. Add shrimp and cook 3 minutes, skimming any froth. Remove shrimp with skimmer or slotted spoon, drain well, transfer to bowl and set aside to cool. Remove and discard onion and garlic. Add squid and cook 3 minutes. Remove, drain and set aside. Reserve stock for another purpose (it makes delicious fish soup). When shrimp are cool enough to handle, peel, devein and chop fine. Combine shrimp, squid, crab meat, chopped onion, tomatoes, parsley and chiles in bowl. Toss well to distribute ingredients. Sprinkle with flour and 1/2 to 1 teaspoon more salt and toss again until no flour can be seen. Beat egg whites in bowl until slightly stiff peaks form. Beat in yolks, 1 at a time, until thoroughly incorporated. With rubber spatula, carefully fold eggs into seafood mixture. Heat olive oil in skillet over medium-high heat until fragrant but not quite rippling. Reduce heat to low. Pour or spoon seafood mixture into pan, smoothing it with spatula to spread it evenly down to bottom of pan. Cook uncovered 8 minutes. Flip cake by sliding onto pan lid or plate and slipping it back into pan. Cook until golden on underside, about 3 minutes. Serve hot, cut in wedges. Yields 8 servings. Each serving: 182 calories; 280 mg sodium; 241 mg cholesterol; 6 grams fat; 9 grams carbohydrates; 23 grams protein; 0.66 gram fiber. Comments: This is a great party dish, and it would also be wonderful at brunch, made as small individual omelets. You can vary the seafood as you like, but the combination shouldnt be too watery and should add up to around 2 1/4 to 2 1/2 pounds. The tricky part of the dish is flipping the "pancake" or "omelet." Use a 10-inch nonstick frying pan that comes with a matching flat lid and slide the torte onto the lid when its done on one side. Recipe Source: Los Angeles Times - 10-21-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com