At Restaurante Barceloneta, the red prawn omelette It fits perfectly on your table: a light, bright dish that focuses on the ingredients. Soft-boiled eggs, sweet poached onions and visible prawns, smooth with a texture that breaks cleanly when you bite into them.
It is a red prawn omelette to whet your appetite and share when you fancy something elegant yet straightforward: the shine of olive oil, the aroma of chives and a touch of salt that brings the sea to every bite.
Ingredients
Base and stir-fries
- 8–10 medium fresh prawn tails
- 50 g of poached onion
- Olive oil, as needed
- Salt, as required
Omelette mixture
- 2 eggs
- Salt, a pinch
Finish and service
- Fresh chives, as needed
- Olive oil, a dash to taste
Preparation
1) Poached onion
Sauté the onion in a frying pan with olive oil and a pinch of salt., over a low heat, aiming for a syrupy texture and sweetness. Once ready, reserve. This background is what gives the Red prawn omelette without masking the flavour of the seafood.
2) Preparing the prawns
Peel the prawns and remove the intestines carefully to maintain a clean bite. Next, Lightly sauté the tails with a pinch of salt, just enough to bring them up to temperature and tighten them slightly without overdoing it. Set aside.
3) Controlled mixture
Heat a frying pan over medium heat. Meanwhile, beat lightly beat the 2 eggs with a little salt in a bowl: do not try to whip, just mix until smooth. Add the sautéed onion and prawns and mix without beating, so as not to break the structure or overcook the whole. This is where the ‘open’ character of the red prawn omelette.
4) Open cooking without turning
Add a little olive oil to the already hot pan and spread it around over the entire surface. Add the contents of the bowl and cook the omelette without turning them over: this way, parts of the prawns will remain visible and they will be undercooked, with a juicy centre. This is the key to a bright red prawn omelette, where the product is visible and enjoyable.
Decoration
Plate the freshly made red prawn omelette and season with:
- A drizzle of olive oil on top, to add shine and fragrance.
- Freshly chopped chives, evenly distributed for a clean and aromatic finish.
As a creative touch in this presentation, make sure that some of the tails are clearly visible: the ‘open’ aesthetic works best when the prawn is the star of the show.
The elegant touch of the sea
The details matter: serving a lightly cooked red prawn omelette with olive oil and freshly chopped chives is a simple way to dress the table with a taste of the coast. If you make it, share it and tell us how you presented it. And if you want to try it just as we make it in the kitchen, come to Barceloneta Restaurant and let this red prawn omelette accompany your moment with a refined and memorable bite.
Would you like to see the exact spot? We’ll show you in this video.
