John Myers
Ingredients for 3 servings:
- 4 eggs
- 150 g garlic, young, cleaned, cut into approx. 2 cm pieces
- 150 g shrimp(s) (prawns)
- some olive oil
- Salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Tortilla with prawns and young garlic. Serve as a tapa, appetizer, or main course.
Whisk the eggs in a bowl and season with salt. Sauté the garlic in olive oil over medium heat. It shouldn’t overbrown and should still have some bite after the prawns have been added and are cooked. Once the garlic is slightly browned, add the prawns and cook for about 3 minutes (depending on their size). Then add everything to the bowl with the eggs (leave the oil in the pan) and stir well. Pour the contents of the bowl into the not-too-hot pan with the remaining olive oil and stir. Then let one side set and brown. Place a suitable plate on top and flip the pan, with the plate on top of the tortilla. Slide the tortilla from the plate back into the pan and cook the other side. Shape it slightly. Cooking takes about 2 to 3 minutes on each side. Serve with a slice of fresh baguette.
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