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


  • 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


  • 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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