Omelette of leeks and prawn

Omelette of leeks and prawn

Frittata di porri e gamberetti

By
From
Vegetables
Serves
4-6
Photographer
Laura Edwards

Leeks have a flavour of their own, between onion and shallot. They are very good in combination with prawns (shrimp), in fact I could even envisage them with scallops. I usually cook a frittata with olive oil rather than butter, as I like it eaten cold as well as hot. The oil does not congeal, as the butter would.

Another suggestion is to cook very small leeks like you would asparagus, and serve them with vinaigrette. This is a very nice starter.

Ingredients

Quantity Ingredient
300g small–medium leeks, well trimmed and washed
150g shelled prawns
extra virgin olive oil
10 medium eggs
60g parmesan, freshly grated
salt
freshly ground black pepper

Method

  1. Cut the leeks into little chunks. Shell the prawns.
  2. Heat 2 tablespoons of the olive oil in a 25cm frying pan and fry the leeks gently until soft, about 10 minutes. Add the prawns and cook for another 5 minutes until the prawns turn pink.
  3. Beat the eggs in a large bowl, and stir in the Parmesan and some salt and pepper to taste.
  4. Heat a little more oil in the frying pan, then add the egg mixture to the leeks and prawns. Cook gently, to let it solidify on one side, about 10 minutes. Every now and again use a spatula to gently loosen the bottom of the omelette from the sides, which allows some of the liquid mixture to hit the base of the pan and set. When there is no more liquid left, put a plate over the top of the pan and invert the omelette on to the plate, then slide it back into the pan, uncooked side down. Add the remaining oil, and brown the other side, about 5–6 minutes.
  5. Serve hot or cold.
Tags:
Carluccio
vegetables
vegetarian
Italian
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