Omelet with Prawns and Potatoes - Colombia

This South American country is ethnically very diverse, and the interaction between descendants of the original native inhabitants, Spanish colonists, African slaves and twentieth-century immigrants from Europe and the Middle East has produced a rich cultural heritage. This has also been influenced by Colombia's incredibly varied geography.
Colombian territory includes the highlands of the Andes, as well as Amazon rainforest, tropical grassland and both Caribbean and Pacific coastlines. This ethnical and geographical diversity also reflects in the local cuisine, including exotic food like grilled guinea pig or fried giant ants, but also the more known traditional empanadas.
The following omelet is not as exotic as fried ants, but very delicious all the same and very easy to make.
Due to the whipped egg whites, the omelet will rise beautifully, but collapse again. Don’t worry about that!

Ingredients:

• 3 tbs. butter

• 1 tsp. sweet paprika

• 2 medium onions, finely chopped

• 3 large tomatoes, peeled*, seeded and diced

• 2 medium potatoes, cooked and diced

• 4 large eggs, egg white and yolk separated

• 1 lb. (~450g) prawns, peeled

• salt, pepper

Preheat the oven to 350°F (180°C)
Melt the butter in a large skillet. Stir in the onions and season with paprika. Sauté until the onions are soft and slightly brown.
Add the tomatoes and season with salt and pepper. Cook for some minutes until the mixture starts to thicken.
Stir in the potatoes.
Beat the egg yolks in one bowl and in another beat the egg whites until they form stiff peaks. Carefully fold the egg whites into the egg yolks.
Add the prawns to the vegetables and cook for a couple of minutes until they turn pink.
Fold in the eggs and pop the pan in the oven and bake for about 8 minutes.
Season with some black pepper and serve hot!

*to peel the tomatoes, cut them crosswise on the bottom (see photo), then pour over enough boiling water to cover them completely. Wait a minute and the skin should come off easily!