How to make a tuna omelette



While preparing in a tuna tortilla for a Spaniard will mean making a omelette adding tuna, while for someone in Latin America it is probably a Spanish tortilla -of potato- which also contains tuna. The truth is that both are delicious and become a great option for any occasion; so if you want to know the steps to prepare this recipe, do not miss how to make a tuna omelette.

Low difficulty Ingredients:
  • Eggs: 2 for the French tortilla with tuna / 4-5 for the Spanish tortilla with tuna
  • 1 or 2 tuna cans
  • Oil
  • Salt
  • 2-3 potatoes (depending on size) for Spanish
  • 1 medium onion
You will need to:
  • Bowl
  • Rod beater
  • Nonstick skillet
  • Wooden spatula
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If what you are looking for is to make a french omelette with tuna, you must start by separating the egg whites from the egg yolks. On the one hand you should beat the yolks with a little salt, and then add the tuna. On the other hand, you will have to beat the egg whites until stiff and gently mix everything together gently.

To finish, put a splash of olive oil in a pan and, when it is very hot, turn the mixture so that the egg sets, shape your tuna omelette with a wooden spatula and brown it on both sides.

Image: forocoches.com2

Instead, if you want to make one Spanish tortilla with tuna, that is to say, that in addition to potatoes it will carry this other ingredient, you must start peeling and chopping an onion. Then, put a pan on the fire with a little olive oil and when it is very hot, add the chopped onion properly salted.


The next step will be Peel the potatoes and cut them in thin slices or tacos, as you prefer, and in a pan with plenty of oil, you should cook them a little. You should not fry them or make them crispy, but you will remove them when we see that they are no longer raw and hard.

Image: conlanaturaleza.com4

On the other hand, you must beat the eggs for tuna omelette; We recommend that you do it in a relatively large container to be able to add the rest of the ingredients below. And once the eggs are beaten, you should mix them with the potato, onion and tuna.


Next, you must put a fire on nonstick skillet -It is very important that it is not to destroy the tortilla- with a little olive oil. When it is very hot, you must pour the tortilla ingredients and turn them around so that the egg curdles.


With the help of a spatula or wooden spoon, you will have to shape your potato and tuna tortilla. The moment you think the egg is well set and golden on the one hand, you will have to turn the tortilla with the help of a plate, the lid of a pan or a tortilla spinner. You can repeat this action several times to make sure it is not raw and with the appropriate consistency.


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  • Do not add too much salt to the egg, because canned tuna is usually salted.