Viva Espana! This recipe for a fluffy omelet, delicious stuffed with tuna, tomatoes, capers and thyme.
In Spain you can eat very well. The land of Tapas, delicious paellas and many seafood dishes. A country where my food heart beats full speed.
And when we go on holiday to Spain, I always eat, try out new things and golden oldies I just love great food at a cozy restaurant at the beach. We have found one where only the "locals" come, with Spanish music, a wide view and not to many people (on weekdays, because on Saturday and Sunday it is packed with Spaniards) beach bar where they serve great food and sangria.
On weekdays we enjoy our rest and in the weekends we enjoy watching the Spaniards dragging a lot of stuff to the beach along from home. Complete tables, chairs and lots of food. Buzzing activities and nice smells.
This lunch dish I made today, fits perfectly on that beach. Tasteful, with fish and simple yet full of flavor. I'm getting completely relaxed.
- you want even more flavor: fry the eggs in oil from the sun-dried tomatoes jar
- To get a smooth, silky omelete, let the egg solidify lightly on the top, but not thoroughly.
- This omelet is delicious with an arugula salad
Recipe: Spanish omelet
- 4 sundried tomatoes
- 3 eggs
- 75 grams of canned tuna (drained)
- 1 tablespoon capers
- 1 teaspoon thyme
- Cut the sundried tomatoes into strips.
- Beat the eggs.
- Add the tomatoes, capers, thyme and tuna.
- Break the tuna in small bits, if necessary.
- Heat a little olive oil in a pan over high heat.
- Pour the omelette mixture in the pan. and with a wooden spatula scoop a little egg that isn't soldified yet to the middle until everything has solidified, but is not dried out.
- Fold the top one third inside.
- Fold also the bottom inwards and slide onto a plate.
- Serve with a delicious salad