Spanish Tuna Omelet
Add potatoes for extra volume.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Drain the tuna can. Crack open the eggs, quickly beat and then add and mix in the soy sauce and pepper.
- Thinly slice up the onion. Peel the potatoes and julienne using a cheese shredder or kitchen knife.
- Heat the olive oil in a fry pan, cook (2) over medium heat.
- Add and mix in the tuna (1), pour in the egg and stir using large circular motions. Flatten out the surface of the mixture, cover with a lid and cook for 2 minutes.
- Place a plate over the entire fry pan, flip the fry pan over onto the plate to remove the omelet. Next gently slide the omelet back into the fry pan and cook the other side for 2 minutes. Lastly serve onto plates with a sprinkle of minced parsley on top.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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