Shrimp tortilla

Ingredients for 4 servings:

• 300 g shrimp(s), raw, peeled, deveined
• 400 g potatoes
• 1 bunch of spring onions
• 2 garlic cloves
• 1 bunch parsley, flat
• 8 eggs
• salt and pepper
• 4 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and slice the potatoes. Trim and wash the spring onions, then slice the white and light green parts diagonally into 2cm wide rings. Finely dice the garlic. Pluck the parsley leaves from the stems, setting aside a few leaves, and finely chop the remaining leaves. In a bowl, season the eggs with parsley, salt, and pepper, and whisk well. Heat 2 tablespoons of oil in a 26cm diameter, non-stick ovenproof pan. Sauté the potatoes and garlic over medium heat for about 13 minutes, turning occasionally, and season with salt and pepper. Add the spring onions, sauté for another 3 minutes, and remove from the pan. Heat 2 tablespoons of oil. Fry the prawns for 3 minutes, turning occasionally, then remove half of the prawns from the pan. Add the potatoes and spring onions and stir to combine. Add the eggs, cover, and set over low heat for 3-4 minutes. Bake the tortilla uncovered in a preheated oven at 180°C on the second rack from the bottom for 10-15 minutes. Remove the tortilla from the oven and carefully slide it onto a plate. Top with the remaining shrimp and garnish with parsley leaves.