Murcian tuna and vegetable omelette
Spain on a Fork · ♥ 587 likes · 5.4K views · 7 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can canned Spanish tuna in olive oil
Drain two cans of tuna in olive oil through a fine sieve over a bowl, keeping the oil; gently flake the tuna.
- 45 ml drained olive oil from the canned tuna
Heat a 10-inch non-stick fry pan over medium heat with the drained tuna oil, about 3 tablespoons.
- 1 whole onion
- 1 whole red bell pepper
- 1 whole green bell pepper
- 4 cloves garlic
Finely chop the onion and the red and green bell peppers; roughly chop the garlic.
Saute the onion and peppers, stirring every minute or so, 7 to 8 minutes until lightly sauteed and slightly tender.
- 6 whole large eggs
- sea salt
- black pepper
Crack 6 large eggs into a large bowl, season with sea salt and black pepper and whisk well.
- ½ tsp sweet smoked Spanish paprika
- sea salt
- black pepper
Add the garlic and half a teaspoon of smoked paprika, season with sea salt and pepper and stir continuously 30 seconds to 1 minute until the garlic is fragrant.
Garlic and smoked paprika
Take off the heat and transfer the vegetables to the eggs, reserving the oil in the pan; add the tuna, mix and let sit a few minutes.
Reheat the same pan over low-medium heat, adding a little oil if needed; pour in the egg mixture in a flat layer and cook 3 to 4 minutes without stirring.
Cooking and flipping the omelette
Run a spatula around the edges, invert onto a dish slightly smaller than the pan, slide back in, scrape in anything left behind and tuck the edges toward the center for a rounded edge.