The Famous TUNA OMELET from Murcia Spain | Tortilla Murciana con Atún
This Spanish tuna omelet from Murcia, known as “tortilla Murciana con atún y verduras,” is what simple and delicious food is all about. It’s filled with flavors, made with basic pantry staples, and done in a little over 20 minutes. Serve it for breakfast, lunch, or dinner. And always next to a crunchy baguette for the ultimate Spanish treat.
To make this recipe, I used Spanish canned tuna in olive oil. Which is considered to be some of the best in the world. Of course, you can use any type of canned tuna you like. But like I’ve told you before, on recipes this simple, the higher the quality of the ingredients, the better the overall flavor.
To cook the vegetables and omelet, I used the olive oil from the canned tuna. If you are using canned tuna in water. You can just use regular olive oil. As for the vegetables, I used onion, bell peppers, and garlic. You can mix it up and use different veggies or whatever you have on hand.
TIPS & TRICKS to Make this Recipe: If flipping the omelet is not your thing, just use an oven-proof pan. When it’s time to flip the omelet, add it into the broiler for a couple of minutes or until the eggs are cooked through. This omelet will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH CANNED TUNA (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make this Spanish Tortilla Murciana con Atún
The Famous TUNA OMELET from Murcia Spain | Tortilla Murciana con Atún
Ingredients
- 2 cans tuna in olive oil 4 oz / 110 grams each
- 1 medium yellow onion (finely chopped)
- 1 red bell pepper (finely chopped)
- 1 green bell pepper (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 6 eggs
- sea salt & black pepper
Instructions
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Drain the cans of tuna into a fine sieve with a bowl underneath and gently flake the tuna
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Heat a nonstick fry pan (10-inch / 25 cm) with a medium heat and add in the drained olive oil from the canned tuna
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After a couple of minutes, add in the chopped onion and bell peppers, mix them together, and then mix every 1 to 2 minutes
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In the meantime, crack the eggs into a large bowl, season with salt & pepper, and whisk together
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After sautéing the vegetables for 7 to 8 minutes and they're lightly sautéed, add in the chopped garlic, paprika, and season with salt & pepper, mix together for 30 seconds to 1 minute, then remove the pan from the heat
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Transfer the mixture into the bowl with the whisked eggs, making sure to reserve the olive oil in the pan, then add in the tuna and mix together, let it sit for 3 to 4 minutes
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In the meantime, heat the same fry pan with a low-medium heat
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After a couple of minutes, add in the tuna and egg mixture, making sure it's all in a flat layer, and cook for 3 to 4 minutes without mixing
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After 3 to 4 minutes, it's time to flip the omelet, using a plate that is slightly smaller than the pan, place it over the omelet, and in one swift move, flip the pan into the plate, then slide the omelet back into the pan and compact it from the outer edges toward the center, cook for another 3 to 4 minutes or until the eggs are just cooked through
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Once the eggs are just cooked through, remove the pan from the heat and gently slide the omelet into a dish and cut into wedges, serve warm, at room temperature, or even chilled, enjoy!
Recipe Notes
Get the Canned Spanish Tuna I used to make this Recipe (10% off your order from tienda.com with coupon ONAFORK)
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