In this omelet the eggs should be set in the Spanish style to make a large round omelet rather than folded as for a French omelet.
Servings: 4
Prep Time: 45 min.
Cook Time: 25 min. or five minutes if the microwave oven is used.
Ingredients:
9 oz shrimp
Salt
Pepper
1/2 onion
2 cloves garlic
3 fine green peppers
6 tbsp oil
4 eggs
Oil to grease the frying pan
Preparation:
Peel the shrimp and season with a little salt and pepper. Finely chop the onion, peel and chop the garlic cloves and wash and cut the peppers into thin strips.
Heat the oil in a frying pan, fry the shrimp for one minute then remove. In the same oil, fry the garlic cloves. Before they brown, add the onion and the pepper and fry over a low heat for 15-20 minutes (or covered for five minutes in the microwave). When soft, add the shrimp and cook together for a few minutes.
Beat the eggs in a bowl, season and mix with the peppers and shrimp. Grease a non-stick pan of the right size, heat it and pour in the egg mixture. Set the omelet over a low heat for 4-5 minutes on each side. It should be golden on both sides but not burnt.
This omelet can be served either hot or cold. Instead of shrimp, you can use king prawns or common prawns.
Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.
