Onion, Tuna, and Tomato Omelet
Onion, Tuna, and Tomato Omelet
Tortilla Asturiana
Ingrediënten
- 2 tablespoons olive oil
- 1 medium onion thinly sliced
- 1 small ripe tomato coarsely chopped (about ½ cup)
- 2 large eggs
- Half of a 7-ounce can white or light meat tuna drained and flaked
- Salt
- Freshly ground black pepper
Instructies
- Heat 1 tablespoon of oil in a medium skillet over low heat.
- Add the onion, cover, and cook until tender (not browned), about 8 minutes.
- Stir in the tomato and continue cooking, uncovered, for about 10 minutes.
- Let it cool slightly, then wipe the skillet clean.
- In a small bowl, lightly beat the eggs with salt, pepper, and the flaked tuna.
- Fold in the cooked onion and tomato mixture.
- Heat the remaining tablespoon of oil in the skillet over high heat until hot.
- Quickly pour in the egg and tuna mixture, spreading it evenly.
- Reduce the heat to medium-high.
- Cook, shaking the skillet often to prevent sticking, until the edges and bottom start to brown, and the center is mostly set.
- Use a spatula to carefully flip the omelet to the other side.
- Add more oil to the skillet if needed.
- Continue cooking until the center is fully set but slightly moist.
Notes / Tips / Wine Advice:
Serve the omelet hot.
Nutritional Information
Calories: 350 kcal
