In Spain, tortillas are a classic tapas and alos a picnic favourite.
- Prep: 25 min
- Cooking: 20 min
- 1 1/2 (375 mL) rapini coarsely chopped
- 3 tbsp (45 mL) Butter
- 1 small onion finely chopped
- 1 garlic clove sliced thinly
- 2 medium potatoes peeled, in 1/2-inch (1 cm) dice
- 6 eggs
- 1/2 cup (125 mL) Milk
- 1 tbsp (15 mL) all-purpose flour
- 3 tbsp (45 mL) chopped fresh mint
- 1/3 cup (80 mL) canned tuna drained
- Salt and pepper
- 3/4 cup (180 mL) grated Canadian Parmesan
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Blanch rapini for 3 minutes in boiling salted water. Rinse under cold running water and drain well. Set aside.
In a 9-inch (23 cm) non-stick pan, melt butter without browning. Add onion, garlic and potato and stir to combine. Cover and cook over low heat for 8 minutes until potatoes are cooked and onion is translucent. Do not brown.
Meanwhile, in a bowl, beat eggs, milk and flour. Season with salt and pepper. Set aside
Add blanched rapini, mint and tuna in the pan. Mix gently. Heat for 2 minutes over medium-high heat.
Pour the egg mixture in the pan and cook over medium-high heat without stirring for about 7 minutes or until the bottom of the tortilla is cooked and the centre is half-cooked.
Delicately invert onto a plate, slide back into the pan and cook 3 minutes over medium heat or until cooked through. Slide the tortilla onto a platter, sprinkle with cheese and serve.
In this recipe, canned tuna can be replaced with 4 white anchovies, drained and slice in half. White anchovies can be found in bulk in all good fish shop.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||26 % / 283 mg|
|Vitamin B12:||72 %|
|Vitamin D:||47 %|