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Video: Prawn Chorizo Frittata

 

You will need a non stick frying pan approx. 30cm x 5cm 

Feeds 4-6

400gm cooked North Atlantic Prawns – frozen or fresh

3 tablespoon chilli oil or olive oil

300gm peeled and cooked new potatoes, cut into bit size chunks 

One medium onion chopped

1 red chilli chopped (if you like spicy add more or use a birdseye chilli)

15gm coriander chopped

15gm Basil chopped

8 large eggs

125ml milk

1 tablespoon fish sauce (if not available use a good pinch salt) (optional)

Nob of butter about 25gm or 2tbsp rapeseed or vegetable oil

Add the oil, potatoes, onion and chilli to a frying pan, fry until the onion is cooked through and the potatoes just starting to brown

In a big bowl put the eggs, milk, fish sauce, chopped herbs stir until all combined

Add the butter to the frying pan and allow to melt and start to bubble

Add the egg mixture and all of the prawns and using a spatula start stirring making sure to bring in the mixture from around the edges

Keep stirring until mixture really starts to thicken then flatten out on the top and if possible cover with a lid, or large plate. If not turn heat down low and wait until the top of the Frittata has set.  If you have a grill place under a hot grill for a few minutes.

Check the sides of the Frittata if it comes away easily and you can begin to see a golden colour and very little juice remove from the heat and turn out onto a large plate, I use a pizza plate.

Serve immediately with a large salad. 

Sprinkle extra chopped chilli over the top to taste.

Fish is the Dish is hosting a free half term parent and child cookery class at the Belfast Cookery School on 16 February. For more information on this and other cookery classes or to book your place, please contact Belfast Cookery School - 028 9023 4722 or info@belfastcookeryschool.com.

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