Spanish Tuna Omelette | AUTHENTIC & Delicious 20 Minute Recipe

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Drain the tuna through a fine sieve over a bowl, then gently flake it to remove excess oil.
2. Heat a medium non-stick pan over medium heat and add 2 tablespoons (30 ml) of the oil from the tuna cans.
3. Finely chop the onion. Once the oil is hot, add the onion and stir every minute or so until it cooks evenly.
4. Crack the eggs into a large bowl, add the chopped parsley, season with salt and pepper, and beat until well mixed.
5. Cook the onion for 4 to 5 minutes, until lightly sautéed and translucent. Remove from the heat and add it to the eggs along with the drained tuna. Mix and let it rest so the flavours develop.
6. Heat the same pan over medium-low heat and add 1 tablespoon (15 ml) of the tuna oil.
7. After the egg mixture has rested for 3 minutes, pour it into the hot pan, gently spread it into an even layer, then cook without stirring.
8. After 4 to 5 minutes, run a spatula around the edges to loosen it. Place a plate slightly smaller than the pan over it and flip the omelette onto the plate, then slide it back into the pan to cook the other side. Press the edges toward the centre with the spatula's back.
9. Cook for another 4 to 5 minutes, until the eggs are set through. Slide onto a serving dish and serve warm, at room temperature or chilled.

Summarized from Spain on a Fork's video. Watch it for the details.

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