Prawn and Potato Omelette


  • 1½ oz. butter
  • 1 tsp sweet paprika
  • 2 medium onions, finely chopped
  • 3 large tomatoes, peeled, seeded & chopped
  • salt and pepper
  • 2 medium sized new potatoes, cooked & cubed
  • 4 large eggs, separated
  • 1lb raw prawns, peeled & cut in ½” pieces
  1. Heat the butter in a 10″ 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. Cook for about 5 minutes until the mixture is thick and well blended.
  4. Add the potatoes and cook for a few more minutes.
  5. Beat the egg yolks until they are thick and creamy.
  6. In a separate bowl beat the egg whites until they stand in firm peaks.
  7. Fold the whites and yolks together with a spatula.
  8. Return the frying pan to the heat, fold in the prawns and cook for 2-3 minutes.
  9. Fold in the eggs, mixing well. Cook until the eggs are lightly set. serve with a green salad.


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