I chose to make this our 12th dish today because I put the tiger prawns in the tortilla and because we decided to try out a follow up recipe with the leftovers for lunch. I then had to make this where I had two consecutive days avaliable to make such food so the prawns wouldn't go bad...
This dish was perfect for this evening - it has been a HOT day in Aalborg and we really weren't that hungry so this easy dish was just what we needed. It took me no time to make and it tasted really good! My husband liked it as well but we agreed on it needing a bit more seasoning as it was a bit bland. You could also easily substitute the prawns with chicken or Italian ham. That would also go very well with the sweetness of the potatoes. I just LOVE sweet potatoes... if they weren't so expensive I would buy them more often. They go really well with grilled food and are quit quick to get tender compared with other types of potatoes.
So if you need a quick and easy dinner for tomorrow evening or for lunch, this is what you could whip up and serve for your family or friends. They'll love it too...
For four people you'll need:
2 kg onion
600 grams sweet potatoes
3 tablespoons extra virgin olive oil
6 organic eggs
Salt
Freshly ground pepper
16 tiger prawns without shell
Accompaniment: 300 grams cherry tomatoes, 4 spring onions, 1 dl. teriyaki dressing*
Peel the potatoes and onions and cut them into coarse cubes of 2 by 2 cm. Fry the onion and potato cubes in a skillet with olive oil for about 7-8 minutes without it taking too much colour.
Whisk the eggs and season with salt and pepper. Add the prawns to the eggs and pour the mixture into the skillet with the potatoes and onion.
Stir a bit with a spatula until the eggs start to stiffen. Let the tortilla cook slowly on the stove until it's done or let it cook the last 10 minutes in the oven at 200 C (about 400F)
Cut the cherry tomatoes in halves and finely slice the spring onions. Mix it with the teriyaki dressing. Serve the tortilla in the skillet sprinkled with roughly chopped parsley and the tomato salad. I made the salad a bit different - I didn't make the dressing, so i just quartered the tomatoes, finely chopped the spring onions and mixed it together in a bowl. When the tortilla was dine I sprinkled the salad on top and decorated with parsley before serving.
Bon appetit...
600 grams sweet potatoes
3 tablespoons extra virgin olive oil
6 organic eggs
Salt
Freshly ground pepper
16 tiger prawns without shell
Accompaniment: 300 grams cherry tomatoes, 4 spring onions, 1 dl. teriyaki dressing*
Peel the potatoes and onions and cut them into coarse cubes of 2 by 2 cm. Fry the onion and potato cubes in a skillet with olive oil for about 7-8 minutes without it taking too much colour.
Whisk the eggs and season with salt and pepper. Add the prawns to the eggs and pour the mixture into the skillet with the potatoes and onion.
Stir a bit with a spatula until the eggs start to stiffen. Let the tortilla cook slowly on the stove until it's done or let it cook the last 10 minutes in the oven at 200 C (about 400F)
Cut the cherry tomatoes in halves and finely slice the spring onions. Mix it with the teriyaki dressing. Serve the tortilla in the skillet sprinkled with roughly chopped parsley and the tomato salad. I made the salad a bit different - I didn't make the dressing, so i just quartered the tomatoes, finely chopped the spring onions and mixed it together in a bowl. When the tortilla was dine I sprinkled the salad on top and decorated with parsley before serving.
Bon appetit...
*Teriyaki dressing:
5 dl soy sauce
3 dl mirin (http://en.wikipedia.org/wiki/Mirin)
2 dl Sake
3 tablespoons sugar
2 organic limes
Stir the soy sauce, mirin, sake and sugar together in a bowl. Grate the lime zest and squeeze out the juice. Stir both the zest and juice in with the rest of the ingredients and you have a teriyaki dressing.
5 dl soy sauce
3 dl mirin (http://en.wikipedia.org/wiki/Mirin)
2 dl Sake
3 tablespoons sugar
2 organic limes
Stir the soy sauce, mirin, sake and sugar together in a bowl. Grate the lime zest and squeeze out the juice. Stir both the zest and juice in with the rest of the ingredients and you have a teriyaki dressing.
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