Potato omelette with tuna, a classic of Cantabrian bars

Total: 1 h 5 min Diners: 4

The tuna omelette is one of the classics of the Cantabrian bars where you usually see many stuffed omelettes especially at the time of the appetizer. Perhaps, this is the most “of the area” and its preparation is no more complicated than a normal potato omelette made with care and love and with some tricks that are important to keep in mind and that are explained in the step by step.

Ingredients

New potato, 400 g Spring onion, 1/2 u Extra virgin olive oil, 80 g Salt, c/s Eggs, 3 u

For the filling

. Can of bonito in extra virgin olive oil, 1 u Mahonnaise, 3 tsp Egg, 1 u Olive oil, 1 tsp

Step 1

In a wide frying pan place the cold olive oil where to poach the potatoes and onion for our potato omelette. Wash the potatoes well, peel them and wash them again. Then cut the potatoes into slices the thickness of a two euro coin and peel the spring onion and cut it too but this time in brunoise, in small squares.

Step 2

Place the chopped spring onion in the oil and start heating, leave for a couple of minutes and then add the potatoes. Bring the oil to medium heat and cook for about 20 minutes, until everything is very tender. Stir it little by little to break up the potatoes.

Step 3

When everything is tender, turn up the heat and brown the potatoes and onion lightly, stirring so that nothing burns.

Step 4

In a bowl beat the three eggs and add a little salt and add the potatoes and onion from the pan, without draining them too much. Mix very well and let stand for 10-15 minutes until you get a creamy and unctuous dough, which is not liquid. The potato will absorb part of the beaten egg and everything will thicken.

Step 5

Prepare a non-stick frying pan with a little olive oil, heat well and pour in the omelette mixture, over medium heat. Let it cook for about 45 seconds and turn it over. Let the pan heat up again, add a drop of oil and cook on the other side for another 45 seconds. Remove to a plate and set aside.

Step 6

Drain the tuna from the can and mix it with the mayonnaise, adding a little salt if necessary. It has to be a creamy cream, neither liquid nor very dense. Cover the omelette with this bonito cream with mayonnaise.

Step 7

Beat the other egg and heat the non-stick frying pan again with a little oil, once hot lower the heat to the minimum, let the temperature drop slightly and then add the beaten egg with a little salt spreading it well throughout the pan so that it is as thin as possible. Once it is set, turn over and cook on the other side, it will take only a few seconds. Cover with this veil the layer of bonito with mayonnaise and serve, with plenty of bread on the side because it will be more than necessary.

Tricks and tips

Of course, good eggs from happy hens are the key to a delicious omelette, as well as a homemade mayonnaise to mix with the tuna. To make it juicy, it is very important to let the mixture rest with the eggs and then work it in the pan with the help of a silicone spatula that will help us to separate the edges of the pan and get the omelet to dance well inside it.

To flip the omelet it is always a good idea to wet the plate with a few drops of water or oil, so it will slide better to throw it back into the pan.

B bonito with mayonnaise is a classic but the possibilities of “filling” an omelette are multiple as ham and cheese, Iberian ham with caramelized onion, crab with mayonnaise or even ratatouille.