Tortilla De Ajos Tiernos, Champiñones Y Atún
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 egg (s)
- 130 g mushrooms, small
- 120 g arlic, youn, cleaned
- 1 can tuna in oil, approx. 80 g
- 3 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and quarter the mushrooms. Cut large mushrooms smaller accordingly. Clean the young garlic and cut into 2 cm long pieces.
- Fry the mushrooms in a little oil for a few minutes, then add the garlic and fry over medium heat until they are not too dark, then season with salt.
- Whisk the eggs in a bowl, season with salt and pepper. Add the fried mushrooms and garlic to the bowl with the eggs (not the other way around, the oil should stay in the pan) and also add the drained tuna. Stir everything well.
- Add the tuna oil to the pan, heat it up a little, then add the mixture from the bowl to the pan and stir.
- Block one side and let the color take. Place a suitable plate on top and turn the pan with the plate on top of the tortilla. Slide the tortilla off the plate back into the pan and fry the second side.
- Roasting takes about 2 - 3 minutes on each side. Serve with fresh baguette.
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