Preparation

• Cut the potatoes and the onions finely

• Preheat your cast iron pan with olive oil and add potatoes and onion

• Add salt and pepper

• Cook with medium-low heat on intervals of 4 to 5 minutes with the lid on and stir in between until you can break the potatoes with a wooden spoon

• Once cooked, strain the oil from the potatoes and onion

• Cook the shrimps in a saucepan with olive oil, salt and pepper

• Cut the shrimps

• In a bowl, slightly beat the eggs, then add the potatoes with the onions, the shrimps, parsley, salt and pepper

• Preheat your cast iron pan again with olive oil and medium/high heat

• Add the mix and cook it for 4 minutes 

• Here comes the tricky part, you need to FLIP IT! Use a plate bigger than your pan and with a quick movement of your wrist flip the content into the plate. Then, slide it again into the pan and cook it for 2 minutes for a baveuse doneness. Cook it a little more if you prefer it dry.

All done, now enjoy!