Tuna tortilla

Tuna tortilla

Transport yourself to Spain with this quick and easy tuna tortilla. Great as a stand-alone dish or accompanied with tomato salsa or crisp salad
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Heat 3 tbsp of the olive oil in a large frying pan over a medium-low heat. Cook the onion for 10-15 mins or until soft. Add the garlic and cook for a few minutes more.
  2. Step 2

    Tip into a bowl and add the tuna. Flake up the tuna with a fork and mix everything together. Stir in the parsley. In a separate bowl, beat the eggs, then pour them over the tuna mixture and season.
  3. Step 3

    Pour the remaining oil into an 18-20cm non-stick frying pan and put over a high heat. When the oil is hot, add the egg mixture. Swirl the pan until the mixture starts to set around the edges, then reduce the heat to medium-low and cook for 4-5 mins or until the tortilla just starts to set. The bottom and sides should be golden but the middle will still be quite loose. Cover the pan with a flat lid or board and carefully turn out the tortilla. Don't worry that it is still quite runny, it will come back together when you continue to cook it.
  4. Step 4

    Slide the tortilla back into the pan and, over a low heat, use a spatula to tuck the edges under to give it its characteristic curved look. Cook for a couple more minutes, then turn out on to a board and serve. It should still be juicy in the middle when you cut into it.