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Tuna stuffed omelette

Tuna stuffed omelette


  • Half
  • 45 minutes
  • For 6 people
  • 0.8 € / person
  • 320kcal per 100g.

How to make an omelette stuffed with tuna, tomato, lettuce and mayonnaise.

How many of you like to have a latte with an omelette skewer? And stuffed omelette?

In Galicia it is quite common, although in Madrid it is not usual to see this combination, which I advise you to try.

Today’s recipe, omelette stuffed with tuna, tomato, lettuce and mayonnaise is my favorite in the category of stuffed potato tortillas.

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Although of course, you can fill your omelette with the filling that you like the most. Here the imagination plays a very important role, it is almost like a sandwich, but we replace the bread with an omelette.

Ideas thousand, I leave you some ideas for you to prepare your perfect filled omelette.

From the ” special chicken ” with pieces of chicken and cream cheese with a touch of mayonnaise, to the original ” special ham ” with cooked ham, a few slices of pineapple with mayonnaise and cream cheese type Philadelfia.

For cheese lovers, the ” special cheese “, with cream cheese, walnuts, blue or Roquefort cheese and arugula leaves. If you like salmon, without a doubt the ” smoked special ” with cod or smoked salmon, mustard, mayonnaise and tomato. For a milder flavor, the ” special turkey ” with large pieces of cooked turkey, Caesar sauce and arugula, and of course, the classic ” flavor of the sea ” with anchovies, tuna belly and cream cheese.

Finally, the ” tortilla roll ” with Russian salad (impressive) … as you can see, for all tastes. And yours?

To make a 10-point omelette, the quality of the ingredients is very important. Have a good frying pan, care and a lot of love. So I assure you that it is impossible for you to go wrong. I hope you cheer up with this omelette!

Preparation of the tortilla filling

  1. Peel the tomato and cut into small cubes. We reserve in a bowl.
  2. We drain the tuna from the olive oil it brings, we do not want to add that flavor to the filling, only the tuna. We combine with the tomato.
  3. The crisp of our filling would be missing, we are going to use a lettuce head, cut into thick pieces. Add to the tuna and tomato.
  4. And finally the mayonnaise. Pour it over the filling and mix very well. We leave the filling in the fridge while we make the omelette.

Preparation of the potato omelette. Frying of potatoes and onion

  1. We peel the potatoes, we wash them to remove dirt and very importantly, we dry them. We cut into semi-thin sheets, I do not like them to fall apart but when they are fried, they toast a little.
  2. We put them in a large bowl, where we will then mix with the egg and add salt to taste. Stir well and reserve.
  3. We chose our largest, non-stick frying pan. We put it on the fire and add the extra virgin olive oil.
  4. We introduce the cut and already salted potatoes and let them cook for approximately twenty minutes over low heat. While the potatoes are being fried, in the bowl where we are going to put the potatoes later we beat the eggs, we reserve.
  5. Peel the onion and cut as thin as possible. In another frying pan, heat the aove and add the onion pieces.
  6. We poach until it has a golden color, it has a caramelization point but without burning. The onion will be done before the potatoes, so drain and add to the bowl with the beaten egg.

Preparation of the stuffed potato omelette

  1. In the same frying pan in which we have fried the potatoes and once the oil has been removed we cook the mixture that we have at rest.
  2. For this type of omelette we only need 8 minutes over medium-high heat on each side.
  3. To turn it around I use a large flat plate that I have for salads. We let it rest so that the interior settles.
  4. When it is warm, we cut with a good knife as if it were a loaf of bread. Fill with the filling that we have reserved with the utmost care and cover the omelette. Ready to slice into portions and enjoy.

Perfect for a mid-morning skewer, for tapas or as a main dish at lunch or dinner. I hope you like it.

I encourage you to visit more recipes for tapas, snacks and pinchos perfect for an unforgettable evening with yours.

Here you can see all the step-by-step photos of the stuffed omelette recipe .

Tips for a fluffy stuffed omelette

  • The theme of the thickness of the potatoes also goes to taste and some people prefer to cut them into very small pieces, in very thin sheets that almost break when frying and rather large.
  • Use a good extra virgin olive oil to sauté the tortilla potatoes. Do not be afraid to spend a little money on oil, it will give that point of flavor that distinguishes your omelette from others.
  • If you have recently made or have caramelized onion in the fridge or want to make it, substitute the poached onion for the caramelized onion. It will be impressive.
  • I leave you with a trick that will give the omelette a different and very rich touch, it is totally optional.
  • Remove with a slotted spoon from the pan, leaving the potatoes with as little oil as possible, well drained.
  • If we do not want any extra oil we can use a large strainer, let them drain and then put them in the bowl with the onion and the egg.
  • We rest the future omelette for 15 minutes so that all the flavors come together well. After those minutes this mixture is already delicious, try to toast some bread and add a capita with this mixture, incredible.
  • When turning the omelette, we usually do it with a plate. But you can use a plain edge cover, even now I have seen that they sell special covers to flip the omelette.
  • Use the most comfortable and easiest method for you so that you do not scatter yourself carefully.

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