Tuna tortilla on a plate cut in half

Tuna tortilla

Name: Tuna tortilla
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: Spanish
Ingredients: 120ml extra-virgin olive oil; 1 onion very finely sliced; 2 garlic cloves finely chopped; 220g jar of tuna steak in olive oil drained; 1 tbsp finely chopped flat-leaf parsley; 5 eggs

José Pizarro

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Serves 2

Easy

Prep: 5 mins

Cook: 20 mins

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Transport yourself to Spain with this quick and easy tuna tortilla. Great as a stand-alone dish or accompanied with tomato salsa or crisp salad

Gluten free

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Make this tuna tortilla, then check out our classic tortilla, chorizo, potato and parsley tortilla and more Spanish recipes.

Ingredients

Nutrition

120ml extra-virgin olive oil
1 onion

very finely sliced
2 garlic cloves

finely chopped
220g jar of tuna steak in olive oil

drained
1 tbsp finely chopped flat-leaf parsley
5 eggs

Nutrition: per serving

kcal862
fat76.6g
saturates12.5g
carbs6.4g
sugars4.5g
fibre2g
protein36g
salt1.2g

Method

step 1

Heat 3 tbsp of the olive oil in a large frying pan over a medium-low heat. Cook the onion for 10-15 mins or until soft. Add the garlic and cook for a few minutes more.
step 2

Tip into a bowl and add the tuna. Flake up the tuna with a fork and mix everything together. Stir in the parsley. In a separate bowl, beat the eggs, then pour them over the tuna mixture and season.
step 3

Pour the remaining oil into an 18-20cm non-stick frying pan and put over a high heat. When the oil is hot, add the egg mixture. Swirl the pan until the mixture starts to set around the edges, then reduce the heat to medium-low and cook for 4-5 mins or until the tortilla just starts to set. The bottom and sides should be golden but the middle will still be quite loose. Cover the pan with a flat lid or board and carefully turn out the tortilla. Don't worry that it is still quite runny, it will come back together when you continue to cook it.
step 4

Slide the tortilla back into the pan and, over a low heat, use a spatula to tuck the edges under to give it its characteristic curved look. Cook for a couple more minutes, then turn out on to a board and serve. It should still be juicy in the middle when you cut into it.

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Authors

Jose Pizarro in chef whites with a glass of sherry in hand

José Pizarro

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