Prawn And Potato Omelette - cooking recipe

Ingredients

1 1/2 oz. butter
1 tsp. sweet paprika
2 medium onions, finely chopped
3 large tomatoes, peeled, seeded and chopped
salt and pepper
2 medium sized new potatoes, cooked and cubed
4 large eggs, separated
1 lb. raw prawns, peeled and cut in 1/2-inch pieces

Preparation

Heat the butter in a 10-inch frying pan.
Stir in the onions and paprika and saute over a moderate heat until the onions are soft.
Add the tomatoes and season to taste.
Cook for about 5 minutes until the mixture is thick and well blended.
Add the potatoes and cook for a few more minutes.
Beat the egg yolks until they are thick and creamy.
In a separate bowl, beat the egg whites until they stand in firm peaks.
Fold the whites and yolks together with a spatula.
Return the frying pan to the heat.
Fold in the prawns and cook for 2 to 3 minutes.
Fold in the eggs, mixing well. Cook until the eggs are lightly set.
Serve with a green salad.