Thuna Omelettes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 2 cloves garlic
- 2 cans tuna à 00 g
- 8 egg (s)
- 2 medium tomato (s)
- Rapeseed oil
- Salt and pepper
- paprika powder
Print Recipe
Pin Recipe Instructions
- Finely chop the onions and tomatoes. Open the tuna cans and drain the liquid. Reduce the tuna mixture with a fork.
- Heat about 1 tablespoon of oil in a frying pan. Add the onions, press in the garlic cloves and sauté. Add the tuna and tomatoes and sauté briefly. Season with salt, pepper and paprika.
- In the meantime, beat the 8 eggs in a bowl and whisk with a fork or whisk. Add the tuna mixture to the eggs and stir everything together. Possibly add seasoning.
- Heat plenty of oil (approx. 2 cm high) in a frying pan. As soon as the oil is hot enough, add the mixture in portions with a soup ladle. Fry for 2.5 to 3 minutes on both sides over medium-high heat until they are golden yellow and slightly crispy on the outside. The mixture makes about 12 servings.
- The Thuna omelettes go well with rice and sweet chili sauce. As a variation, you can also add finely chopped mushrooms or fresh ginger to the mixture. Don`t leave out the tomatoes as they make the omelettes nice and juicy.
- A recipe from my husband`s Filipino mother.
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