Tuna, Potatoes and Eggs in 10 Minutes (Atum à Brás)

You couldn't ask for a quicker and simpler recipe than this delicious Tuna, Potatoes and Eggs! It's a meal with few ingredients, tasty and quite economical, perfect for those weekdays when time is short and we're running out of dinner ideas!

I made this recipe with a package of potato sticks, but if you want an even more homemade and tasty recipe, make your own potatoes. Cut them into thin sticks and fry in vegetable oil. It's a recipe that offers an incredible mix of flavors and is ready in just 10 minutes!

More quick and easy weeknight Dinner ideas: Portuguese beef and onions, Simple chicken rice, Tuna lemon rice with green peas, Portuguese chickpea cod salad or 15-Minute shrimp spaghetti.

HOW TO MAKE TUNA, POTATOES AND EGGS IN 10 MINUTES (ATUM À BRÁS)

Step 1: Drain the tuna and flake it with a fork; set aside.

Step 2: In a bowl, whisk the eggs seasoned with pepper. Add the chopped parsley and mix well.

Step 3: In a large saucepan, add the olive oil and the chopped onion. Stir and sauté over medium-low heat until the onion is lightly golden, stirring occasionally. Add the tuna, stir, and cook for about 2 to 3 minutes, stirring occasionally.

Step 4: Add the potato sticks and mix well in the tuna. Reduce to low heat and add the beaten eggs. Mix everything well for about 1 to 2 minutes and turn off the heat.

Step 5: Add two egg yolks, mix well and serve immediately.

RECIPE TIPS

1. You can replace canned tuna and make this recipe with other ingredients of your choice, such as cod, bacon, ground meat or leek.

2. I made this recipe with a package of salted potato sticks to make it quicker. If you have a little more time, my suggestion is to make your own potatoes. Wash, peel the potatoes and cut into thin sticks. Fry the potatoes in vegetable oil and, once fried, transfer the potatoes to a paper towel-lined plate to drain the excess oil.

3. If you have any leftovers or want to save the recipe for later, let it cool completely and store it in the refrigerator in an airtight container (to prevent the growth of microorganisms). You can store this recipe in the refrigerator for up to 2 to 3 days.

Tuna, Potatoes and Eggs in 10 Minutes (Atum à Brás)

This delicious and quick Tuna, Potatoes and Eggs (Atum à Brás) is a simpler version of the classic and famous Bacalhau à Brás! It's ready to serve in just 10 minutes!

4.50 from 2 reviews

Print Recipe

by Pedro Barbosa
Category:Fish, Main dishes, Quick & easy, Recipes
Cuisine: Portuguese
Difficulty: Easy
Servings: 4
Prep Time:5 m
Cook Time:10 m
Total Time:15 m
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INGREDIENTS
• 350 grams (12 1/3 ounces) canned tuna
• 4 eggs
• 2 egg yolks
• 200 grams (7 ounces) package of salted potato sticks
• 1 medium onion
• 75 ml (1/3 cup) olive oil
• Parsley (to taste)
• Pepper (to taste)
INSTRUCTIONS
1. Drain the tuna and flake it with a fork; set aside.
2. In a bowl, whisk the eggs seasoned with pepper. Add the chopped parsley and mix well.
3. In a large saucepan, add the olive oil and the chopped onion. Stir and sauté over medium-low heat until the onion is lightly golden, stirring occasionally. Add the tuna, stir, and cook for about 2 to 3 minutes, stirring occasionally.
4. Add the potato sticks and mix well in the tuna. Reduce to low heat and add the beaten eggs. Mix everything well for about 1 to 2 minutes and turn off the heat.
5. Add two egg yolks, mix well and serve immediately.
Tuna, Potatoes and Eggs in 10 Minutes (Atum à Brás)
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
Calories 677
Total Fat 48.5 g(62%)
Saturated Fat 10.5 g(53%)
Cholesterol 296 mg(99%)
Sodium 236 mg(10%)
Total Carbohydrate 30 g(11%)
Protein 34 g