Tortilla Santanderina
Spain on a Fork · ♥ 949 likes · 28.9K views · 9 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 120 ml extra virgin olive oil
- 1 whole onion
Heat the olive oil in a fry pan over medium heat and add the roughly chopped onion, mixing to coat; stir every one to two minutes.
- 3 whole potatoes
Cut the peeled potatoes into small bite-sized pieces a quarter inch thick.
Adding the potatoes
After 5 to 6 minutes, when the onion is translucent, add the potatoes and mix to coat; stir every 3 to 4 minutes.
- 6 whole eggs
Crack six eggs into a large bowl, season with sea salt and black pepper and whisk until well mixed.
- sea salt
- freshly cracked black pepper
- 2 whole eggs
Crack two eggs into a separate bowl, season and whisk.
- 2 can canned tuna in olive oil
Drain the tuna in a fine sieve and flake it to remove the excess oil.
- 240 g mayonnaise
- 1 whole onion
- 1 cloves garlic
- 8 g chopped fresh parsley
Mix the tuna with the mayonnaise, the finely chopped small onion, the grated garlic and the parsley; season with salt and pepper.
Fry the potatoes 20 to 25 minutes until golden and easily pierced with a toothpick, then season with salt and pepper and mix.
Off the heat, transfer the potato and onion into the bowl of six whisked eggs, mix and let sit a few minutes.
- 15 ml extra virgin olive oil
Heat the same pan over medium to low-medium, adding a tablespoon of oil if none is left.
Cooking and flipping the potato omelette
Run a spatula around the outer edge, cover with a plate slightly smaller than the pan, flip, and slide the omelette back in.
Compact the edges towards the centre with the back of the spatula for the rounded edge and cook another 3 to 4 minutes until just set.
- 15 ml extra virgin olive oil
In the same pan with another tablespoon of oil, cook the two whisked eggs the same way, about 1 to 2 minutes a side.
The thin top omelette