Ole, Jose! Summer is served: Tuna tortilla
This is a classic and a dish we cook regularly at home in London, just as we would in Talaván, where I’m from in Spain. I’ve had it on the menu at José Tapas Bar, too, and it’s always extremely popular. I love to eat this either hot or cold, with a strong extra virgin olive oil mayonnaise.
TAKES 20 minutes
120ml extra virgin olive oil
1 onion, very finely sliced
2 garlic cloves, finely chopped
220g jar tuna steaks in olive oil, drained
1 tbsp finely chopped flat-leaf parsley
5 free-range eggs
sea salt and freshly ground black pepper
- Pour 3 tablespoons of the olive oil into a large frying pan over a medium–low heat. Add the onion and cook for 10-15 minutes until really lovely and soft. Add the garlic and cook for a few minutes more. Tip into a bowl and add the tuna. Flake up the tuna with a fork and mix it all together. Stir in the parsley.
- In a separate bowl, beat the eggs, then pour them over the onion-and-tuna mixture and season well.
- Pour the remaining oil into an 18cm-20cm nonstick frying pan over a high heat. When the oil is hot, add the egg mixture. Swirl the pan until the mixture starts to set around the edges, then reduce the heat to medium-low and cook for 4-5 minutes until the tortilla just starts to set. The bottom and sides should be golden, but the middle will still be quite loose.
- Cover the pan with a flat lid or board and carefully turn out the tortilla on to it. Don’t worry that it is still quite runny, it will all come back together when you continue to cook it. Slide the tortilla back into the pan and, over a low heat, use a spatula to tuck the edges under to give it its characteristic curved look. Cook for a couple more minutes, then turn out on to a board and serve. It should still be lovely and juicy in the middle when you cut into it.