Debbie's Prawn Frittata — A Tortilla-Frittata from Rochdale

This prawn frittata arrived as a photo on my phone with no preamble. Debbie made it on an ordinary day in Rochdale and sent it across. Job done.

It's not a classic tortilla española — no potatoes, and a tortilla española doesn't have prawns, spinach, or extra mature cheddar. It's not quite an Italian frittata either, though it has the same spirit — eggs, generous fillings, finished under the grill. It sits happily between the two, and Debbie wasn't thinking about either when she made it. She was just making something good.

Call it a tortilla-frittata. Mediterranean either way.

Eight eggs, extra mature cheddar, king prawns, spinach, red pepper, tomatoes and onion, cooked in a wide pan and finished under a hot grill until the top is golden and set. It feeds four. It takes about twenty minutes. It works as a midweek supper, a lazy weekend lunch, or a very fine late breakfast.

The Spanish and Italian influences aren't deliberate. They're just what happens when you spend enough time in Gran Alacant and the food quietly gets into you.

Serves 4

How to Make a Prawn Frittata

Ingredients

• 8 large eggs
• 100g extra mature cheddar, grated
• 200g raw peeled king prawns
• 100g fresh spinach
• 1 onion, finely diced
• 1 red pepper, diced
• 2 medium tomatoes, roughly chopped
• 2 tbsp olive oil
• Salt and black pepper

Beat the eggs in a large bowl, season well, and stir through two thirds of the grated cheddar. Set aside.

Heat the olive oil in a large non-stick ovenproof frying pan over medium heat. Add the onion and pepper and cook for 5–6 minutes until softened. Add the tomatoes and cook for a further 2 minutes. Add the prawns and cook until just pink — about 2 minutes. Add the spinach and stir through until wilted.

Spread everything evenly across the pan, then pour the egg and cheese mixture over the top. Lift the edges gently with a spatula to let the egg run underneath. Scatter the remaining cheddar over the surface.

Cook on the hob for 4–5 minutes until the edges are set but the centre still has a slight wobble, then place under a hot grill for 3–4 minutes until the top is golden and fully set.

Serve straight from the pan.

Footnote:
This prawn frittata is featured in my From the Family Kitchen, a collection of recipes from family cooks across the UK and Spain, and in my Fish & Seafood Recipes, a collection of proper fish and seafood cooking.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef