Spanish omelette
Viva Espana! This recipe for an airy Spanish omelette is deliciously filled with tuna, tomatoes, capers and thyme. Try it yourself!
Ingredients
- 4 sun-dried tomatoes
- 3 eggs size L
- 75 grams tuna drained
- 1 tablespoon capers
- 1 teaspoon thyme
Instructions
- Cut the sun-dried tomatoes into strips.
- Beat the eggs.
- Add the tomatoes, capers, thyme and tuna.
- Slice the tuna small if necessary.
- Heat a little olive oil in a pan on high fire.
- Add the omelette mixture. With a wooden spoon bring a bit of egg to the middle until it's just solidified, but not dry.
- Fold the top ⅓ inwards.
- Also fold the bottom to the middle and slide on a plate.
- Serve with a delicious salad
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