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Spanish-Style Tuna and Roasted Red Pepper Tortilla
A moist, potato-free Spanish tortilla of eggs folded around tuna, onion, roasted red pepper, tomato and tarragon, cooked on both sides in a skillet. A quick lunch or supper.
- YieldServes 2
- Hands-on30 min
- Total35 min
- Difficulty
Ingredients
- 2 tbspextra virgin olive oil, divided
- ½ cuponion, coarsely chopped
- 1roasted sweet red pepper in brine, drained and coarsely chopped
- 2ripe plum tomatoes, seeded and diced
- 1 tspdried tarragon, a scant teaspoon
- 1 canlight tuna in brine (200 g can), drained well and flaked
- 4large eggs
- to tastefine sea salt
- to tasteblack pepper, freshly ground
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