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Prawn and Potato Omelette

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READY IN:
28mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 12 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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