Shrimp Tortilla
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g shrimp (s), raw, peeled, deveined
- 400 g potato (s)
- 1 bunch spring onion (s)
- 2 cloves garlic)
- 1 bunch parsley, smooth
- 8 egg (s)
- salt and pepper
- 4 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Peel and slice the potatoes. Clean and wash the spring onions and cut the white and light green diagonally into 2 cm wide rings. Finely dice the garlic. Pluck the parsley leaves from the stems, put some leaves aside, finely chop the remaining leaves.
- Season the eggs in a bowl with parsley, salt and pepper and whisk well.
- Heat 2 tablespoons of oil in an ovenproof, coated pan (26 cm diameter). Sauté the potatoes and garlic over a medium heat for approx. 13 minutes, turning occasionally, and season with salt and pepper. Add the spring onions, cook for another 3 minutes and remove from the pan.
- Heat 2 tablespoons of oil. Fry the prawns for 3 minutes while turning, then remove half of the prawns from the pan. Add the potatoes and spring onions and stir. Add the eggs and cover and let stand for 3-4 minutes over a mild heat.
- Bake the tortilla open in the preheated oven at 180 ° C on the 2nd rack from the bottom for 10-15 minutes. Take the tortilla out of the oven and carefully slide it onto a plate, cover with the remaining prawns and garnish with parsley leaves.
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