Do not know what to do for dinner? Try this Spanish omelette with potato and tuna, it’s quick, easy and tasty.
TABLE OF CONTENTS
INGREDIENTS FOR SPANISH OMELETTE WITH POTATO AND TUNA
Here you'll find all the ingredients needed to make this recipe:
- Canned tuna
- Potatoes
- Pepper
- Eggs
- Parsley
- A drizzle of olive oil
- Salt
- Vegetable oil
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE SPANISH OMELETTE WITH POTATO AND TUNA
Step 1: Wash and peel the potatoes. Cut the potatoes into round slices and fry in hot oil. When they are fried, place on a plate with absorbent paper.
Step 2: Shred the tuna with a fork. In a glass bowl, beat the eggs with a fork and season with chopped parsley and a little pepper. Add the Shredded tuna and the potatoes to the eggs mixture and set aside.
Step 3: Heat a frying pan with a drizzle of olive oil. When the olive oil is hot, reduce to low heat, add the previous mixture and fry on both sides until golden brown. Check with a spatula if the spanish omelette is golden on the bottom, and turn the omelette with the help of a dish (turn the omelette placing a dish over the frying pan. Place the omelette back in the skillet to fry the other side).
Step 4: Serve with lettuce and tomato salad.
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Spanish omelette with potato and tuna
Do not know what to do for dinner? Try this Spanish omelette with potato and tuna, it’s quick, easy and tasty.
5.00 from 1 reviews
- 350 grams (12 1/3 ounces) canned tuna
- 800 grams (1 3/4 pounds) potatoes
- Pepper (to taste)
- 5 eggs
- Parsley (to taste)
- A drizzle of olive oil
- Salt (to taste)
- Vegetable oil for frying the potatoes
- Wash and peel the potatoes. Cut the potatoes into round slices and fry in hot oil. When they are fried, place on a plate with absorbent paper.
- Shred the tuna with a fork. In a glass bowl, beat the eggs with a fork and season with chopped parsley and a little pepper. Add the Shredded tuna and the potatoes to the eggs mixture and set aside.
- Heat a frying pan with a drizzle of olive oil. When the olive oil is hot, reduce to low heat, add the previous mixture and fry on both sides until golden brown. Check with a spatula if the spanish omelette is golden on the bottom, and turn the omelette with the help of a dish (turn the omelette placing a dish over the frying pan. Place the omelette back in the skillet to fry the other side).
- Serve with lettuce and tomato salad.
