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Tortang Tuna with Spinach - Omelet Recipe
This is a recipe for Tortang Tuna with Spinach Omelet
Cuisine not specified Updated 8/14/2018
Ingredients
Measured from the catalog payload.
- 5 egg
- 1 5 ounce chunk tuna in water drained
- 1 1/2 cup baby spinach
- 1 yellow onion chopped
- 5 tablespoons cooking oil
- salt
- ground black pepper
Instructions
11 cooking steps
- Heat 3 tablespoons of cooking oil in a pan
- Saute onion until soft
- Add tuna. Continue to cook for 2 minutes.
- Put the spinach into the pan. Cook for 1 minute.
- Season with salt and ground black pepper. Remove from the pan and let it cool down.
- Crack the eggs and place in a large mixing bowl. Beat until yellow and white parts are well blended.
- Add the sautéed tuna and spinach to beaten eggs. Make sure that the temperature cools first. Mix well.
- Heat remaining oil in an omelet pan or small frying pan
- 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.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Catalog details
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Egg No tags Public recipe Revision 1