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Potato Tortilla Omelet With Tuna And

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Ingredients

Adjust Servings:
1 lb small red potato, cut into quarters or large bite sized chunks
1/2 lb asparagus, trimmed and cut into 1 1/2 - 2 inch pieces
1 tablespoon olive oil
1 (6 ounce) can light chunk tuna in water, drained
2 - 3 plum tomatoes, seeded and cut into 1 inch pieces
5 large eggs
6 large egg whites
2 tablespoons skim milk (optional)
fresh coarse ground black pepper
salt
1/4 cup sliced scallion, green part only

Nutritional information

304.2
Calories
92 g
Calories From Fat
10.3 g
Total Fat
2.6 g
Saturated Fat
277.1 mg
Cholesterol
330.8 mg
Sodium
24.7 g
Carbs
4.2 g
Dietary Fiber
3.4 g
Sugars
28.1 g
Protein
248g
Serving Size

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Potato Tortilla Omelet With Tuna And

Features:
    Cuisine:

    An interesting and colorful combination for an omelet. I'd never mixed tuna with eggs before and the taste was a bit strong for me. I wrecked its "core" status by sprinkling some cheddar cheese on it. Thanks for posting!

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Potato Tortilla (Omelet) With Tuna and Asparagus (Ww Core), Based on the classic Spanish tapas, this tortilla can be served hot as a brunch or lunch dish It work just as well at room temperature as an appetizer What is presented here was inspired by Joie Warner’s take a can of tuna , An interesting and colorful combination for an omelet I’d never mixed tuna with eggs before and the taste was a bit strong for me I wrecked its core status by sprinkling some cheddar cheese on it Thanks for posting!


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    Steps

    1
    Done

    Fill a Medium Saucepan Filled With Water to Boil Over Medium-High Heat. Add Potatoes and Cook For 5-6 Minutes Until the Potatoes Are Firm but Tender. Add Asparagus and Cook an Additional Minute. Remove Pan from Heat and Drain the Vegetables Well and Pat to Dry.

    2
    Done

    Combine the Eggs and Egg Whites Until Well Beaten. If Desired Add the Milk and Mix Some More.

    3
    Done

    Heat Olive Oil in a Non-Stick Pan With a Heat Proof Handle. Add the Potatoes and Asparagus and Cook For 5 Minutes. Add the Tuna and Tomato and Cook Another Minute.

    4
    Done

    Pour the Eggs Over the Contents of the Hot Pan. Season With Salt and Pepper. While the Eggs Are Still Very Wet, Gently Lift the Sides of the Eggs So That the More Liquid Parts Slips Under. Sprinkle the Scallion Slices on Top. Reduce the Heat to Medium Low and Cover and Cook For 3-5 Minutes Until the Top Is Set but Still Moist.

    5
    Done

    Preheat the Broiler to High. Place Omelet Under Broiler For 1 or 2 Minutes.

    6
    Done

    Slice the Omelet Into Wedges and Serve With Salad.

    Avatar Of Joseph Reed

    Joseph Reed

    Pitmaster specializing in smoking and grilling meats to perfection.

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