Spanish Tuna Omelette | AUTHENTIC & Delicious 20 Minute Recipe
This Spanish Tuna Omelette, known as Tortilla de Atún, is made with minimal ingredients, effort-less to put together and filled with simple yet delicious flavors. Serve it for breakfast, lunch or dinner. Either way, always enjoy it next to a crunchy baguette for the ultimate Spanish experience.
To make this dish I used Spanish Canned Tuna in olive oil. Of course, you can use any type of canned tuna you like. However, I did use the olive oil from the tuna to cook the onions and omelette. If you use tuna in water, just use extra virgin olive oil.
It took me about 4 to 5 minutes per side to cook the omelette. Of course every pan and stove top heats differently. So it might take you a couple of minutes less or a couple of minutes more. Either way, make sure to use a non stick pan to cook the omelette. As this will ensure it won´t stick to the pan.
TIPS & TRICKS to Make this Recipe: When flipping the omelette to cook the other side. Just use a plate that´s slightly smaller than the pan. If flipping the omelette is not your thing, then use an oven proof pan and add into the broiler until the eggs are cooked through, about 2 to 4 minutes at 400 F (200 C).
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Watch the Video Below on How to Make this Spanish Tuna Omelette
Spanish Tuna Omelette | Tortilla de Atún
- 6 large eggs
- 2 cans tuna in olive oil 4 oz / 110 grams each
- 1 medium onion
- 2 tbsp chopped fresh parsley 8 grams
- pinch sea salt
- dash black pepper
Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna to remove any excess oil
Heat a medium sized non stick fry pan with a medium heat and add in 2 tbsp (30 ml) of the olive oil from the canned tuna
In the meantime, finely chop the onion
Once the oil is hot add in the onion, mix with the olive oil every minute or so that way the onion evenly sautees
While the onion is cooking, crack the eggs into a large bowl, add in the chopped parsley and season with salt & pepper, mix together until well mixed
After 4 to 5 minutes and the onion is lightly sauteed and translucent, remove from the heat, add the onion into the bowl with the eggs, also add in the drained tuna, mix together and let it sit so the flavors can develop
At the same time, heat the same pan with a low medium heat and add in 1 tbsp (15 ml) of the olive oil from the canned tuna
After letting the egg mixture sit for 3 minutes, add into the hot pan, gently mix so everything is in a flat layer, then cook without mixing
After 4 to 5 minutes run a spatula through the outer edges, this is to ensure the omelette is not sticking to the pan, then using a plate that is slightly smaller than the pan, place it over the pan and in one swift move flip the pan into the plate, slide the omelette back into the pan to cook the otherside, using the back of the spatula compact the omelette from the outer edges towards the center, cook for another 4 to 5 minutes or until the eggs are cooked through, then remove from the heat and slide into a serving dish, serve warm, at room temperature or even chilled, enjoy!
Get the Canned Spanish Tuna I used to make this Recipe
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