Drain the cans of tuna into a fine sieve with a bowl underneath and gently flake the tuna

Heat a nonstick fry pan (10-inch / 25 cm) with a medium heat and add in the drained olive oil from the canned tuna

After a couple of minutes, add in the chopped onion and bell peppers, mix them together, and then mix every 1 to 2 minutes

In the meantime, crack the eggs into a large bowl, season with salt & pepper, and whisk together

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

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

In the meantime, heat the same fry pan with a low-medium heat

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

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

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!