The tuna omelette, an evolution of the traditional French omelette, has been one of the queens of that long-awaited moment for decades, the day we can baptize as dinner snack.
perfect for tuck into a sandwich at seven or eight in the eveningand to finish the day, but also to solve a quick dinner in a matter of minutes, these types of tortillas are perfect for all kinds of people and do not complicate our heads in the kitchen.
Although it is true that he has stiff competition from other tortillas such as the paisana omelette, the cheese omelette, the potato omelette, the reality is that these types of tortillas based on canned fish come in handy for adding more protein to our dishes and, at the same time, not adding so much fat or spend a lot of time preparing.
It is evident that a cheese omelette or a York ham omelette would also be perfect options for this type of moment, but today we are going to make a real win win with the tuna omelette to make it tastier than everhave the best possible flavor and also allow us to make the most of your own oil.
How to make the best tuna tortilla with your own oil
Therefore, what is also logical is that we use the best preserved your impossible that we have. Although it is also can be extrapolated to other types of canned fishIt can be mackerel, melva, bonito or any other type of product that goes in olive oil or sunflower oil.
In our case, what we prefer use canned tuna in olive oiland the better that olive oil is (if it is extra virgin, the better) we are going to have a better tuna omelette simply with a trick as subtle as it is effective.
What we are going to do is avoid using another oil and resort to the canned oil itself to cook in our pan this tuna omelette. All you have to do is drain the preserves in a bowl or cup, using a sieve so that chunks of the preserves don’t fall into the cup, and then use this oil to make the tortilla.
Although we recommend straining the oil from the can to the bowl, you can avoid this step, but if you strain the oil you will avoid certain pieces of that tuna that fall directly into the pan and start cooking when the oil is already hot. Although this decision is up to you.
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This same tactic can be used when we make some stuffed eggs and use the oil from the canned tuna to make the mayonnaise with which we are going to crown this dish. As you can see, it is a kitchen that is as easy to use as it is tasty in a matter of minutes.
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