Prawn And Potato Omelette

• 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

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

butter, sweet paprika, onions, tomatoes, salt, potatoes, eggs, prawns

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1618 (may not work)