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Cooking + Entertaining

Potato and tuna omelette: the recipe for a rich and tasty main course

Potato and tuna omelette: the recipe for a rich and tasty main course

The potato and tuna omelette it’s a second dish rich and tasty, a very soft omelette to prepare for lunch or dinner, as an alternative to the classic potato or tuna omelette. Once ready, serve it accompanied by a fresh salad or seasonal vegetables: it is excellent both hot and cold and you can also enjoy it for stuff a good sandwich instead of the classic cured meats.

You can also enrich the potato and tuna omelette with some smoked cheese into small pieces, to make it stringy and even tastier. Here’s how to prepare it in a few simple steps.

In our recipe we have prepared the potato and tuna omelette in the pan. If you want to cook it in the ovenpour the mixture into the pan lined with parchment paper and cook a 180 °C for about 30 minutes or until golden brown.

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How to prepare the potato and tuna omelette

Peel and cut the potatoes into small pieces 1.

In the pan heat the oil, fry the sliced ​​onion and add the potatoes 2.

Cook the potatoes over medium heat, stirring often, until soft 3.

In a bowl, mix the tuna in oil with the eggs 4.

Add the cooked potatoes, season with salt and pepper and mix everything together 5.

Pour the omelette into the pan with some oil 6 and cook 5 minutes per side or until golden brown.

The potato and tuna omelette is ready to be enjoyed 7.

storage

You can save the potato and tuna omelette for 2 days in the fridge, inside an airtight container.

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