Recipe: Baked prawn tortilla canapés

Today I’m back in the kitchen, at last! Hasn’t been enough creative cooking going on in my house recently, time to change that. Having just got back from Spain I’ve got tortilla on my mind and as we were having friends round for drinks I thought I’d experiment by trying a baked, herby sort of tortilla with the luxury of added prawns.

It’s a really easy recipe with few ingredients and very little work. And the outcome is delicious. The only slightly tricky bit is getting your tortilla out in one piece, take care and gently loosen it from the bowl using a knife and thin spatula if you need to.

You can serve these tasty bites warm or cold. And my soya and sesame sauce is delicious. Enjoy!

I served up my delicate canapés on my new Judge Slate platter. Love a bit of slate and this large platter (it’s 40cmx20cm) certainly showed them off beautifully. There was even room to fit my little bowls of dipping sauce on the side. Perfect.

The baked tortilla with its pinks and greens

Makes about about 18 pieces

4 eggs

4 spring onions, trimmed and sliced

2 handfuls of fresh coriander, chopped

1 tbsp sunflower oil

100g small, peeled, cooked prawns

For the dipping sauce

2 tbsps rice wine vinegar

1 tbsp soya sauce

1 tsp sesame oil

1 dried chilli, crumbled

A dash of fish sauce

Beat the eggs and stir the spring onion and coriander through the mixture.

Pour the sunflower oil into an oven proof baking dish and make sure it coats the bottom of the bowl.

Pour in the egg mixture.

Place the prawns evenly through the mixture.

Bake in the oven at 180C for about 20mins or until the omelette is set and cooked through. Stick a skewer through the middle to test, if it comes out clean your tortilla is ready.

Remove from the oven and allow to cool slightly.

Run a knife gently around the edges and under the tortilla to loosen. Place a plate on top of the dish and flip over, the tortilla should come out easily.

Turn it back over so the prawn side is up and slice into small wedges.

Serve with hot chilli sauce and my soya and sesame sauce as above.

The perfect display on my new Judge Slate platter
Close up to the tasty bites

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