Lately it seems that recipes with few ingredients are in fashion, something that is used as a claim to attract attention. As if they hadn’t always existed. A good example of this is this great classic: tuna omelette. Queen of dinners and lunches, she is very simple to prepare, nutritious and delicious.
For this recipe I use canned tuna and any of the varieties that we find in the supermarket will do: raw, in sunflower oil, pickled or in olive oil. You just have to choose your favorite (or the one you have in the pantry) and get down to business.
I like to use tuna in olive oil, which I use (after draining the tuna) to grease the pan and curdle the tortilla. The extra point of flavor and juiciness achieved with this simple trick is superb and elevates a very basic recipe into an excellent bite.
Beat the eggs in a deep bowl and season to taste. We drain the tuna, reserving your oilcrumble it slightly, add it to the beaten eggs and stir.
Heat the tuna oil a little in a frying pan and, when it is very hot, pour the tortilla mixture inside. We remove a little so that it curdles evenly before lowering the heat and letting the base cook well.
Turn the tortilla over with the help of a plate to curdle the other side medium-low heat, re-greasing the pan if necessary. The time will depend on the point of juiciness that we want to achieve. We serve immediately, sprinkling the tortilla with a little chopped fresh parsley (optional).
With what to accompany the tuna omelette
With this tuna omelette we could make a great sandwich, we just need a couple of slices of good bread. Although if we want to consume it as is, a mixed salad or a simple seasoned tomato is another excellent option.
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