Spanish omelette with potato and tuna

Ingredients

• 350 grams (12 1/3 ounces) canned tuna
• 800 grams (1 3/4 pounds) potatoes
• Pepper (to taste)
• 5 eggs
• Parsley (to taste)
• A drizzle of olive oil
• Salt (to taste)
• Vegetable oil for frying the potatoes

Instructions

1. 1

   Wash and peel the potatoes. Cut the potatoes into round slices and fry in hot oil. When they are fried, place on a plate with absorbent paper.

2. 2

   Shred the tuna with a fork. In a glass bowl, beat the eggs with a fork and season with chopped parsley and a little pepper. Add the Shredded tuna and the potatoes to the eggs mixture and set aside.

3. 3

   Heat a frying pan with a drizzle of olive oil. When the olive oil is hot, reduce to low heat, add the previous mixture and fry on both sides until golden brown. Check with a spatula if the spanish omelette is golden on the bottom, and turn the omelette with the help of a dish (turn the omelette placing a dish over the frying pan. Place the omelette back in the skillet to fry the other side).

4. 4

   Serve with lettuce and tomato salad.