{"id":7387,"date":"2026-06-25T11:26:21","date_gmt":"2026-06-25T11:26:21","guid":{"rendered":"https:\/\/restaurantbarceloneta.com\/?p=7387"},"modified":"2026-06-25T11:29:14","modified_gmt":"2026-06-25T11:29:14","slug":"open-faced-red-prawn-omelette","status":"publish","type":"post","link":"https:\/\/restaurantbarceloneta.com\/en\/open-faced-red-prawn-omelette\/","title":{"rendered":"Open-faced red prawn omelette"},"content":{"rendered":"

At Restaurante Barceloneta<\/b>, the red prawn omelette<\/b> fits perfectly on your table: a brief, luminous dish centred on the produce. Barely set eggs, sweet softened onion and the prawn visible, firm, with that texture that breaks cleanly with each bite.
\nIt is a red prawn omelette<\/b> to open the appetite and share when you want something elegant but straightforward: the sheen of olive oil, the aroma of chives and a touch of salt that brings the sea to every bite.<\/p>\n

Ingredients<\/b><\/h2>\n

Base and saut\u00e9<\/b><\/h3>\n
    \n
  • 8\u201310 units of fresh medium prawn tails<\/b><\/li>\n
  • 50 g of softened onion<\/b><\/li>\n
  • Olive oil<\/b>, as needed<\/li>\n
  • Salt<\/b>, as needed<\/li>\n<\/ul>\n

    Omelette mixture<\/b><\/h3>\n
      \n
    • 2 eggs<\/b><\/li>\n
    • Salt<\/b>, a pinch<\/li>\n<\/ul>\n

      Finishing and serving<\/b><\/h3>\n
        \n
      • Fresh chives<\/b>, as needed<\/li>\n
      • Olive oil<\/b>, a drizzle to taste<\/li>\n<\/ul>\n

         <\/p>\n

        Method<\/b><\/h2>\n

        1) Softened onion<\/b><\/h3>\n

        Soften the onion in a pan with olive oil<\/b> and a pinch of salt<\/b>, over low heat, looking for a silky texture and sweetness. Once ready, set aside<\/b>. This base is what gives roundness to the red prawn omelette<\/b> without masking the flavour of the seafood.<\/p>\n

        2) Preparing the prawns<\/b><\/h3>\n

        Peel the prawns and devein them<\/b> carefully to keep a clean bite. Then, lightly saut\u00e9<\/b> the tails with a pinch of salt<\/b>, just enough for them to warm through and firm up slightly without overcooking. Set aside<\/b>.<\/p>\n

        3) Controlled mixing<\/b><\/h3>\n

        Heat a pan over medium heat<\/b>. Meanwhile, lightly beat<\/b> the 2 eggs<\/b> with a little salt<\/b> in a bowl: the goal is not to foam them, just to combine. Add the softened onion<\/b> and the prawns<\/b> and fold without beating<\/b>, so as not to break the structure or overcook the mixture. This is where the “open” character of the red prawn omelette<\/b> begins.<\/p>\n

        4) Open cooking without flipping<\/b><\/h3>\n

        Add a little olive oil<\/b> to the already hot pan and spread<\/b> it across the entire surface. Pour in the bowl contents and set the omelette without flipping it<\/b>: this way the prawns will remain visible<\/b> and the cooking will be underdone<\/b>, with a juicy centre. This is the key to a luminous red prawn omelette<\/b>, where the produce is seen and savoured.<\/p>\n

        Decoration<\/b><\/h2>\n

        Plate the red prawn omelette<\/b> freshly made and dress with:<\/p>\n

          \n
        • A drizzle of olive oil<\/b> over the top, to add shine and fragrance.<\/li>\n
        • Fresh chopped chives<\/b>, distributed evenly for a clean and aromatic finish.<\/li>\n<\/ul>\n

          As a creative touch within this presentation, aim for some of the tails to remain clearly visible: the “open” aesthetic works best when the prawn is the star.<\/p>\n

          The elegant touch of the sea<\/b><\/h2>\n

          The details matter: serving a red prawn omelette<\/b> underdone, with olive oil and freshly chopped chives, is a simple way to dress the table with coastal flavour<\/b>. If you make it, share it and tell us how you presented it. And if you want to try it exactly as we prepare it in the kitchen, come to Restaurante Barceloneta<\/b> and let this red prawn omelette<\/b> accompany your moment with a refined and memorable bite.<\/p>\n","protected":false},"excerpt":{"rendered":"

          At Restaurante Barceloneta, the red prawn omelette fits perfectly on your table: a brief, luminous dish centred on the produce. Barely set eggs, sweet softened onion and the prawn visible, firm, with that texture that breaks cleanly with each bite. It is a red prawn omelette to open the appetite and share when you want […]<\/p>\n","protected":false},"author":29,"featured_media":7383,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"yoast_head":"\nOpen-faced red prawn omelette - Barceloneta Restaurant<\/title>\n<meta name=\"description\" content=\"Find out how to make the open-faced red prawn omelette from Restaurante Barceloneta. 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