Spanish Tortilla with White Tuna and Piquillo Peppers
Spaniards love recipes with eggs, and they combine them with all kinds of ingredients. What's more, the Spaniards, creative by nature, never stop experimenting with traditional recipes, such as this omelette with white tuna and piquillo peppers that I tried on one of my trips to the Basque Country.
Ingredients for 4 people
- 8 eggs
- 4 tablespoons of extra virgin olive oil
- 1 tin of white tuna
- 50 g cured Manchego cheese
- 4 piquillo peppers
- Parsley for garnish
- Break the eggs into a large bowl and beat them. Add the shredded white tuna and the grated Manchego cheese.
- Heat 2 tablespoons of oil in a small frying pan over medium heat. When the pan is hot, add the egg mixture and stir vigorously a few times with a wooden spoon to prevent the eggs from sticking. Shake the pan in a circular motion for 10 seconds to keep the mixture loose while the eggs begin to cook. Lower the heat and cook for another minute.
- Place a flat plate on top of the pan and flip the omelette onto the plate, raw side up. Add two tablespoons of olive oil to the pan.
- Now sauté the piquillo peppers on both sides for a few seconds and carefully slide the tortilla back into the pan, so that the raw side of the tortilla cooks around the piquillo peppers.
- Cook for another minute or two, but no longer. This way the omelette will be cooked on the outside and creamy on the inside. You can now place the omelette on a plate with a few sprigs of parsley. You can eat it warm or save it for later and eat it cold.
Where to buy the ingredients for the recipe?
At Colono you can buy bonito del norte or white tuna in our canned fish section and also high quality piquillo peppers.