Tapas in Spanish


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This is a variation of the typical tapas in Seville, the home of the southern Spanish city of traditional tapas. If you want to remain faithful to the original recipe, remove the pan from the heat when the eggs are still a little 'liquid.

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Tapas in Spanish

Ingredients:


14 oz. (400 g) fresh spinach,

4 tablespoons olive oil, salt and black pepper

6 large eggs,

1 tablespoon fresh parsley leaves, chopped

1/2 teaspoon paprika Spanish,

1/2 teaspoon dried oregano

1 onion, finely chopped,

3 cloves garlic, crushed

8 oz. (225 g) cooked shrimp, peeled crisp sandwiches, to serve

Preparation:

Wash the spinach, cook steam with their water for about 1 minute or until the leaves wilt. Drain well, squeeze and then toss in a bowl with half the olive oil, salt and black pepper to taste. Set aside.

Break the eggs into another bowl, add the parsley, paprika, oregano, salt and freshly ground pepper to taste. Lightly beat with a whisk.

Heat the oil in a frying pan. Fry the finely chopped onion and garlic, until they become soft, but not too brown.

Add the shrimp and toss with the onions and garlic for about 1-2 minutes.

Put spinach and continue stirring. Pour the eggs into the pan and stir medium heat, stopping for a moment to allow the mixture to thicken. Serve immediately with the hot rolls crispy.

Pour the eggs into the pan, stir and fry over medium heat, stopping for a moment to allow the mixture to thicken.

Serve immediately with the hot rolls crispy.

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