Shrimp and Potato Omelette (4)

Another omelette recipe- this time from ” The Book of Latin American Cooking” by Elizabeth Lambert Ortiz.

Shrimp and Potato Omelette (4)
Print Recipe
Servings
4
Servings
4
Shrimp and Potato Omelette (4)
Print Recipe
Servings
4
Servings
4
Instructions
  1. Heat the butter in a 10 " frying pan. Stir in the paprika and the onions and saute over a moderate heat until the onions are soft.
  2. Add the tomatoes and season to taste. Cook for about 5 mins until the mixture is thick and well blended.
  3. Add the potatoes and cook for a few minutes longer then remove from heat.
  4. Beat the egg yolks until they are thick and creamy. In a separate bowl beat the agg whites until they stand in firm peaks. With a spatula fold the egg whites and yolks together.
  5. Return the pan to the heat, fold in the prawns and cook for 2-3 mins, then fold in the eggs, mixing well. Cook until the eggs are lightly set.
  6. Serve with a green salad and some mango chutney.
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