The FAMOUS Potato & Tuna Omelette from Spain | Tortilla Santanderina

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan over medium heat.
2. Roughly chop the large onion, add it to the hot oil and cook, stirring every 1 to 2 minutes, until translucent.
3. Meanwhile, peel the potatoes and cut them into 1/4 inch (0.635 cm) pieces.
4. Add the potatoes to the pan and fry for 20 to 25 minutes, stirring every 3 to 4 minutes, until golden.
5. Meanwhile, whisk 6 eggs in a large bowl with sea salt and black pepper. In a separate bowl, whisk the other 2 eggs with salt and pepper.
6. For the tuna salad, drain the tuna through a fine sieve. Flake it into a bowl and add the mayonnaise, the finely chopped small onion, the finely grated garlic clove, the parsley, sea salt and black pepper. Mix until well combined.
7. Remove the potatoes from the heat and gently mix them into the 6 whisked eggs, reserving as much oil in the pan as possible.
8. Return the pan to medium-low heat and add about 1 tbsp (15 ml) olive oil if the pan is dry. Spread the potato and egg mixture into an even layer and cook for 3 to 4 minutes.
9. Loosen the edges with a spatula. Place a plate slightly smaller than the pan over the omelette, flip it onto the plate, then slide it back into the pan. Push the edges toward the centre with the back of the spatula to round them, and cook 3 to 4 minutes more until the eggs are set through. Remove from the heat.
10. In the same pan on the same heat, cook the 2 whisked eggs (adding olive oil if needed) for 1 to 2 minutes per side.
11. Spread the tuna salad over the potato omelette, then place the egg omelette on top. Serve warm, at room temperature or chilled.

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

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