Prawn and Potato Omelette |
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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
1 1/2 ounces butter |
1 teaspoon sweet paprika |
2 medium onions, finely chopped |
3 large tomatoes, peeled, seeded and chopped salt and pepper |
2 medium sized new potatoes, cooked and cubed |
4 large eggs, separated |
1 lb raw prawns, peeled and cut into 1/2-inch pieces |
Directions:
1. Heat the butter in a 10-inch frying pan.
2. Stir in the onions and paprika and sauté over a moderate heat until the onions are soft.
3. Add the tomatoes and season to taste.
4. Cook for about 5 minutes until the mixture is thick and well blended.
5. Add the potatoes and cook for a few more minutes.
6. Beat the egg yolks until they are thick and creamy.
7. In a separate bowl beat the egg whites until they stand in firm peaks.
8. Fold the whites and yolks together with a spatula.
9. Return the frying pan to the heat, fold in the prawns and cook for 2 to 3 minutes.
10. Fold in the eggs, mixing well.
11. Cook until the eggs are lightly set, serve with a green salad.
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