Try this recipe for a prawn frittata it very easy to do and extremely tasty. Its a versatile dish that is just as good eaten hot or cold. It will work well for lunchtime or a lighter supper. A frittata is an egg-based Italian dish very similar to an omelette or quiche, enriched with additional ingredients in this case prawns and some extra smokey heat from the chorizo – so with that Spanish influence it’s also similar to a tortilla.
As with many traditional dishes there are many different recipes and techniques all claiming to be the “right way” try the method below and then you can make your own variations that suit your kitchen or preferences. Ingredients below will serve two – but its easy to scale up for more people. Preparation time will be 10 minutes and 25 for cooking time.
Ingredients For Prawn Frittata
85g Cooked prawns from Walter Purkis & Sons
50g chorizo, peeled and sliced
1/2 onion, finely chopped
2 tsp olive oil
4 eggs, lightly beaten
1 tbsp milk
100g frozen peas
50g Cheddar cheese, grated
1 large potato, cooked and cubed
Cooking Method For Prawn Frittata
Beat the eggs with the milk, season well with a pinch of salt and coarse black pepper.
Heat the grill to medium.
In a medium-sized frying pan, gently fry the onion and chorizo in the oil over a low heat.
Now add in the cubed potatoes and cook for a further 4 minutes, stirring occasionally until the onion is soft.
Take the pan off the heat, and pour off any excess fat from the chorizo.
Now stir in the egg mix, cheddar cheese and add in the prawns and peas.
Return to a low heat for 10-12 minutes until all but the very top of the frittata is set.
To finish the frittata put it under the grill until it has a golden top.
This prawn frittata recipe comes from Fish Is The Dish give them a visit for more tasty fish recipes