The Famous Tuna Omelet from Murcia Spain

Von Spain on a Fork · 25 Min.

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Zubereitung

1. Drain the tuna cans through a fine sieve over a bowl, then gently flake the tuna.
2. Heat a 10-inch (25 cm) nonstick pan over medium heat and add the oil drained from the tuna.
3. After a couple of minutes, add the chopped onion and both bell peppers. Stir them together, stirring every 1 to 2 minutes.
4. Meanwhile, crack the eggs into a large bowl, season with salt and pepper, and whisk.
5. When the vegetables are lightly sautéed after 7 to 8 minutes, add the garlic and paprika, season with salt and pepper, and stir for 30 seconds to 1 minute. Remove the pan from the heat.
6. Transfer the vegetable mixture to the eggs, leaving the oil in the pan. Add the tuna, mix, and let it rest for 3 to 4 minutes.
7. Reheat the same pan over low-medium heat. After a couple of minutes, pour in the tuna and egg mixture in a flat layer and cook for 3 to 4 minutes without stirring.
8. Flip the omelet: place a plate slightly smaller than the pan over it, invert the pan onto the plate, then slide the omelet back into the pan. Press the edges toward the center and cook 3 to 4 more minutes, until the eggs are just set.
9. Once the eggs are just set, slide the omelet onto a dish and cut into wedges. Serve warm, at room temperature or chilled.

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