Ingredients
- —2 eggs
- —60 g tuna in water (well-drained)
- —1 tsp olive oil or ghee
- —1 tbsp finely chopped chives or spring onion
- —Pinch of pepper and salt
- —(optional) a few slices of tomato or olive
Instructions
🐟 Tortilla de atún y cebollino – Spanish Tuna Omelette Preparation
Whisk the eggs with pepper, salt, and chives.
Add the tuna and mix briefly — don't overmix, leave some chunks.
Heat the olive oil in a frying pan and pour in the mixture.
Cook on low heat for 4–5 minutes until the bottom is golden brown.
Flip (using a lid or plate) and cook for another 2–3 minutes until the top is firm.
Serve warm, optionally topped with some tomato or olive slices.
💡 Light, protein-rich, and full of Mediterranean flavor — perfect for breakfast or a light lunch.
Serving Tip
Slice the tortilla into wedges and serve on a light plate, garnished with fresh chives and a small spoonful of yogurt dressing or herb oil.
Storage Tip
Covered in the fridge, it keeps for up to 2 days. Delicious cold for lunch or at room temperature as a snack.