Prawn Tortilla Recipe
Every week, play at being a restaurant chef with our Toquéras: simple and timely recipes, filmed by our favorite chefs. Today, indulge yourself by preparing the most brava of tapas: the tortilla, which chef Sylvain Roucayrol (Amagat, Paris) gives a twist with chips and prawns!
- 2 eggs
- 1/2 onion
- 2 piquillo peppers
- 4 tablespoons of chicken or vegetable stock
- 1 scarlet prawn
- 2 handfuls of potato chips
- 2 egg yolks
- 1 spoonful of mustard
- 25 cl vegetable oil
- 5 cl olive oil
- 4 saffron stigmas
- Cell
- Chives
- Mix the egg yolks and mustard together, whisking while gradually adding the saffron-infused oils. Once the mayonnaise has thickened, add salt.
- Finely chop the onions and piquillo peppers. Combine them in a saucepan, drizzle with olive oil, and cook gently. Add the chicken or vegetable stock and a handful of potato chips, and stir to rehydrate the potatoes. Cook the whole prawn on a griddle or in a pan with a little olive oil and sea salt. Set aside and let cool. Remove the head, and pour a little of the juices from the head into the mixture over the heat. Peel the prawn and cut it into 6 small pieces. Let it simmer for two or three minutes, then remove from the heat and set aside. Beat 2 eggs and mix with three tablespoons of the prawn mixture. Oil two small frying pans over the heat. When the pans are hot, pour in the egg mixture and wait until the edges begin to cook. Flip the tortilla into the other pan and cook for about 20 seconds for a runny tortilla. Serve with mayonnaise and a sprinkle of chopped chives.
Recipe
For the mayonnaise: Mix the egg yolks and mustard, then whisk while gradually adding the saffron-infused oils. Once the mayonnaise has thickened, add salt.
For the tortilla: Finely chop the onions and piquillo peppers. Mix them in a saucepan, drizzle with olive oil, and cook gently. Add the chicken or vegetable stock along with a handful of potato chips and stir to rehydrate the potatoes.
Cook the whole prawn on a griddle or in a pan with a little olive oil and fleur de sel. Set aside and let cool. Remove the head and pour a little of the juices from the head into the mixture over the heat. Peel the prawn and cut it into 6 small pieces. Let everything simmer over the heat for two or three minutes, then remove from the heat and set aside.
Beat 2 eggs and mix with three tablespoons of the prawn mixture.
Lightly oil two small pans over medium heat. Once the pans are hot, pour in the batter and wait for the edges to begin cooking. Flip the tortilla into the other pan and cook for about 20 seconds for a soft, runny tortilla.
Serve with mayonnaise and a pinch of chopped chives.
