The Spanish Tortilla can be served as part of a light tapas meal with other small complimentary dishes. This is just one variation of a traditional dish.
- 5 - 6 Large eggs
- 2 - 3 Potatoes, peeled and cubed
- 1/2 Onion, chopped
- 1 Can of Isabel Light Tuna in Olive Oil or Water, drained and flaked
- Olive Oil
- Salt & Pepper
Boil the potatoes until soft and allow them to cool.
Sauté the chopped onion and olive oil and allow to cool. (You may also sauté carrots or other vegetables or peppers to enrich the recipe.)
In a bowl, whisk the eggs with salt and pepper. Add the tuna, cooled potatoes and onion and mix gently.
Coat a large pan with olive oil and add to low heat on the stove. Turn heat down to medium high and add the egg, potato, tuna mixture. Continue to cook over low heat until underside is golden and top begins to set.
Use a spatula to loosen the bottom and spoon onto a plate. Turn the pan over on the plate and flip over to finish cooking the top side (like you would a frittata or omelet).
Plate and cut into wedges. Serve warm or cold.
*Optional: serve with a bit of mayonnaise, ketchup or aioli.