Spanish omelette with potatoes, peppers and tuna Recipe
This omelette combines potatoes, peppers and canned tuna to create a hearty dish in the style of a Spanish tortilla. It’s something between an omelette and a stovetop casserole, perfect for a late breakfast or a simple lunch. It tastes great both warm and cold, so it’s also ideal to take along on a picnic.
A simple, affordable twist on classic Spanish tortilla that uses pantry staples like canned tuna to turn everyday ingredients into a satisfying, flavourful meal that works hot or cold.
Chef's tips
Use a good non-stick pan and keep the heat low once the eggs are added – this helps the omelette set gently without burning the bottom. If flipping the whole omelette feels risky, you can cut it into quarters in the pan and turn each piece separately.
How to serve
Serve cut into small squares or wedges as part of a tapas spread, alongside olives, marinated vegetables and crusty bread. For a more filling meal, add a green salad and some aioli or garlic yogurt on the side.
Ingredients
- eggs - 6 piece
- potatoes - 300 g
- tuna canned - 160 g
- bell pepper - 1 piece
- onion - 1 piece
- olive oil - 4 tablespoons
- sweet paprika - 1 teaspoon
- salt
- black pepper freshly ground
- parsley fresh, chopped - 1 tablespoon
Preparation
- Peel the potatoes and slice them into thin half-moons. Remove the seeds from the pepper and cut it into strips, then into smaller pieces. Peel the onion and slice it into thin wedges.
- Heat 3 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add the potatoes, season with a pinch of salt and fry for 8–10 minutes, stirring often, until they soften and are lightly golden.
- Add the onion and pepper and fry for another 5–7 minutes, until the vegetables are soft and the onion is slightly translucent.
- In a bowl, beat the eggs with 1/2 teaspoon of salt, a pinch of pepper and the sweet paprika until the mixture is uniform.
- Drain the tuna and gently break it into smaller pieces with a fork.
- Add the tuna to the sautéed vegetables, mix gently and fry for 1 minute to warm it through. Reduce the heat to low.
- Pour the egg mixture into the pan, spreading it evenly over the entire surface. Sprinkle with chopped parsley.
- Cook over low heat for 10–12 minutes without stirring, until the edges of the omelette are set and the centre is almost firm. Every few minutes gently loosen the edges with a spatula to make sure they are not burning.
- Cover the pan with a large plate, flip the omelette onto the plate, then slide it back into the pan with the uncooked side facing down. Fry for another 3–4 minutes, until the centre is fully set.
- Transfer the finished omelette to a board, let it rest for 5 minutes, then cut into wedges. Serve warm or at room temperature.
Storage
No storage information available for this dish.
This is one of those recipes that’s perfect for using up leftover boiled potatoes or roasted vegetables. It’s very forgiving, so feel free to swap in whatever you have in the fridge while keeping the basic method the same.
