ingredients

2 boxes of tuna crisp with Espelette pepper
8 eggs "big"
2 big onions
1 red pepper
2 large ripe tomatoes
2 cloves garlic
1 pinch of Espelette pepper
1 tbsp. to c. dried thyme
1/2 bunch flat parsley
Olive oil

Equipment

1 board 1 knife
1 non-stick frying pan
1 salad bowl
1 24 cm nonstick skillet

Steps

Spanish tuna omelette

The garnish: slice thin, sauté in the frying pan onions on low heat with 1 tbsp. to s. of oil, stir often. When they are translucent, add the seeded pepper, finely chopped, cook 4-5 min without browning. Add chopped tomatoes, minced garlic, thyme, salt, cook approx. 30 min on a low heat. Watch out: when there is no more juice, let it cool down.

Omelette: mix eggs, crumbled tuna, garnish, chopped parsley, Espelette pepper, salt little.

Assemble, cook: Preheat oven grill. Finely oil the pan with a brush. Pour 1 ladle of omelette, cook over medium heat. When it is taken to more than half, pass the pan under the grill (protect the handle!) To cook and brown the top. Slide on a dish.

Prepare 4 omelets.

tips

Variants.

Prepare 2 thick omelets, let cool, cut out, serve in tapas.
Or mini-omelettes in blini stoves.

Crumbled tuna.

In box (160 g) brand Connétable, to be poured whole in the omelette: tuna, olive oil, red pepper, tomato paste, Espelette pepper, spices ... A treat!