The FAMOUS Potato & Tuna Omelette from Spain | Tortilla Santanderina
This Spanish Potato & Tuna Omelette, known as Tortilla Santanderina, is possibly one of Spain´s best omelettes. It´s filled with so many great textures & flavors, made with simple ingredients and done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for an incredible meal.
This recipe hails from the region of Cantabria. But more specifically, the city of Santander. The difference between this omelette and the classic Spanish tortilla, is that it contains tuna salad over the potato omelette and then it´s topped off with a regular omelette. Talk about yum city!
To make this recipe, make sure to use good quality ingredients, as it makes all the difference in the flavor. Such as a great olive oil, cage-free organic eggs and Spanish tuna in olive oil. For the potatoes, I used yukon golds, but you can use any potatoes you like.
TIPS & TRICKS to Make this Recipe: You can serve this omelette warm, at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an air-tight container.
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Watch the Video Below on How to Make this Spanish Potato & Tuna Omelette
Spanish Potato & Tuna Omelette | Tortilla Santanderina
- 1/2 cup extra virgin olive oil 120 ml
- 1 large onion
- 8 eggs
- 3 potatoes 1 1/2 lbs / 680 grams
- 2 cans tuna in olive oil 4 oz / 110 grams each
- 1 cup low fat mayonnaise 230 grams
- 1 small onion
- 1 clove garlic
- 2 tbsp chopped parsley 8 grams
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in the olive oil
While the oil is heating, roughly chop the large onion, then add into the hot pan, mix every 1 to 2 minutes so the onion evenly sautees
In the meantime, cut the potatoes (peeled) into small 1/4 inch (.635 cm) pieces
After 5 to 6 minutes and the onion is translucent, add in the potatoes, mix every 3 to 4 minutes that way everything evenly cooks
While the potatoes are cooking, crack 6 eggs into a large bowl, season with sea salt & black pepper and whisk together, crack another 2 eggs into a separate bowl, season with salt & pepper and whisk together
To make the tuna salad, drain the cans of tuna into a fine sieve with a bowl underneath, flake the tuna, then add into a bowl, along with the mayonnaise, the small onion finely chopped, the clove of garlic finely grated, the parsley and season with sea salt & black pepper, mix together until well mixed
After frying the potatoes for 20 to 25 minutes and they´re golden fried, remove from the heat, transfer into the bowl with the 6 whisked eggs, trying to reserve the oil in the pan, then gently mix together
Using the same pan, heat it with a medium to low medium heat, if there is no oil left, add in about 1 tbsp spoon (15 ml)
After a couple of minutes add in the potato and egg mixture, make sure it´s all in a flat layer, after 3 to 4 minutes, run a spatula through the outer edges, to ensure the omelette is not sticking to the pan, then place a plate that is slightly smaller than the pan over the omelette and in one swift move flip the pan into the plate, slide the omelette back into the pan, using the back of the spatula, compact the omelette towards the center, to give it that rounded edge, cook for another 3 to 4 minutes or until the eggs are cooked through, then remove from the heat
Using the same pan with the same heat, add in the 2 whisked eggs (add more olive oil if needed), cook in the same method, but for 1 to 2 minutes per side
To assemble the omelette, add the tuna salad over the potato omelette, making sure to evenly spread it around, then top off with the regular omelette, serve warm, at room temperature or even chilled, enjoy!
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