Tortang Tuna with Spinach - Omelet
This is a recipe for Tortang Tuna with Spinach Omelet
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 eggs
- 1 5 ounce can chunk tuna in water, drained
- 1 ½ cup fresh baby spinach
- 1 medium yellow onion (chopped)
- 5 tablespoons cooking oil
- Salt and ground black pepper to taste
Instructions
- 1
Heat 3 tablespoons of cooking oil in a pan
- 2
Saute onion until soft
- 3
Add tuna. Continue to cook for 2 minutes.
- 4
Put the spinach into the pan. Cook for 1 minute.
- 5
Season with salt and ground black pepper. Remove from the pan and let it cool down.
- 6
Crack the eggs and place in a large mixing bowl. Beat until yellow and white parts are well blended.
- 7
Add the sautéed tuna and spinach to beaten eggs. Make sure that the temperature cools first. Mix well.
- 8
Heat remaining oil in an omelet pan or small frying pan
- 9
Pour the egg and tuna mixture. Gently push the cooked portion of the omelet towards the center to be able to heat the uncooked mixture. Continue to cook between low to medium heat for 2 minutes or until completely cooked. Turn over the omelet to cook the opposite side.
- 10
Transfer to a serving plate. Serve.
- 11
Share and enjoy!