Spanish tuna omelette
Spain on a Fork · ♥ 1.4K likes · 63.8K views · 8 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can cans of tuna in olive oil
Drain the two cans of tuna into a fine sieve over a bowl, keeping the oil, and gently flake the tuna to remove excess oil.
Heat a medium nonstick fry pan over medium heat with 2 tablespoons of the tuna oil.
- 2 tbsp olive oil from the canned tuna
- 1 whole medium sized onion
Remove one or two outer layers of the onion and chop it roughly.
Add the onion to the pan, coat in the oil and saute, stirring about every minute, until lightly sauteed and translucent.
- 6 whole large eggs
- 2 tbsp chopped fresh parsley
- sea salt
- freshly cracked black pepper
Crack the eggs into a large bowl, add the parsley, season with sea salt and black pepper and mix well.
Take the pan off the heat, add the onions and the drained tuna to the egg mixture, mix and let sit 2 to 3 minutes.
Combining and resting
Heat the same pan over low-medium heat with 1 tablespoon of tuna oil for a couple of minutes; a lower heat stops the outside browning before the inside cooks.
Cooking the first side low and slow
- 1 tbsp olive oil from the canned tuna
Add the egg mixture, mix quickly to distribute, then cook 4 to 5 minutes without mixing.
Run a spatula around the edges, cover with a plate slightly smaller than the pan and flip the omelette onto it in one swift move.
Flipping and shaping the edge
Slide it back into the pan, compact the edges toward the centre with the back of the spatula for a rounded edge, and cook another 4 to 5 minutes until just cooked through.