Spanish cuisine · Breakfast & Eggs

Tortilla de Atún

Hearty tortilla with canned tuna, braised onion and tomato, a classic of Andalusian tapas bars.

Ingredients · for 4 servings

• 300 g canned tuna
• 8 eggs
• 2 onions
• 3 tomatoes
• 2 cloves garlic
• 5 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Drain the tuna well and flake it with a fork, finely dice the onions, chop the garlic, and peel, seed and dice the tomatoes.
2. Heat 3 tbsp olive oil in a pan and braise the onions with the garlic over low heat for 6–7 min. until soft, translucent and sweet.
3. Add the diced tomatoes and reduce uncovered for 6–8 min. until the liquid has evaporated and a thick mixture remains.
4. Stir in the tuna, let it warm through for 2 min., season with salt and pepper and take the pan off the heat; let the mixture cool until just warm.
5. Beat the eggs with the chopped parsley, salt and pepper, fold in the tuna mixture, and cook everything in the remaining oil in a 24 cm non-stick pan over medium heat for 5–6 min.
6. Flip the tortilla onto a plate, finish cooking for 3–4 min. until both sides are golden brown, and serve lukewarm in slices with bread.