Loading ...Andalusian Tuna Omelet
By: Habeeb Salloum/Arab America Contributing Writer
The ‘ijja (omelet), which is today prepared in the Arab East, is the twin of the Spanish tortilla. While the Arab omelet is enjoyed at breakfast and/or at any meal, the Spanish tortilla is reserved for lunch or dinner because, in the words of my grandson’s wife, our Andalusian princess, “Spaniards almost never eat eggs for breakfast!”
This version is from Andalusia and is on the daily menu of many Andalusians.
Serves 4
4 tablespoons olive oil plus a few drops extra
1 small onion, finely chopped
1 can tuna (6.5 oz/ 184 g), drained and flaked
4 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oil in a frying pan, then sauté onion over medium heat for 10 minutes. Add tuna, then sauté for a further 2 minutes.
In the meantime, beat eggs with salt and pepper, then stir into onion and tuna. Cook over low heat for a few minutes until bottom of tortilla begins to brown, checking often with a spatula, then cover frying pan with a plate and tip over.
Add a little oil in the frying pan, then carefully return omelet to frying pan, uncooked side down. Brown for about a minute, then serve hot.
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