Oven-shrimp tortilla

Name: Oven-shrimp tortilla
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 8 Frozen raw shrimps (25 g each; without head, in shell); 1 kg Potatoes; 3 Branches of rosemary; 2 Garlic cloves; 4 Eggs (size M); 250 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 discs Bacon

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

8 Frozen raw shrimps (25 g each; without head, in shell)
1 kg Potatoes
3 Branches of rosemary
2 Garlic cloves
4 Eggs (size M)
250 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 discs Bacon

Directions

1
Defrost the shrimps at room temperature. Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel
2
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Wash the rosemary, shake dry and chop the needles except for something to garnish. Peel and slice the garlic. Whisk eggs and milk and season with garlic, salt and pepper. Cut potatoes into slices
3
Halve the slices of bacon and place them in an ovenproof pan. Sprinkle with chopped rosemary. Pile the potatoes and prawns in the pan. Spread egg milk over them. Let it simmer in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Garnish with rosemary
4
Waiting time approx. 1 hour