Serves: 2 to 3

Prep time: 7 to 10 minutes

Cooking time: 15 to 20 minutes

Ingredients

• Oil for frying
• 300 grams potatoes, thinly sliced
• 1 small onion, chopped
• 3 eggs
• Salt to taste
• 1 tablespoon extra virgin olive oil
• 1 red bell pepper, chopped into squares
• ½ of a small can of tuna chunks in water
• ½ of a can of button mushrooms, sliced

Procedure

1. Heat oil in a medium-sized pan over medium heat, and then add the potatoes and onions. Adjust heat to low fire and slow-fry until potatoes become very tender and start to turn green color. Put a lid on the pan to help soften the potatoes and onions. Check and stir occasionally to avoid burning or sticking to the bottom of the pan. Don’t worry if the potatoes crumble a bit.
2. Once the potatoes reached desired softness, remove them from the pan and drain the excess oil. Set aside
3. In a bowl, beat the eggs and add salt. Mix in the potatoes and onions with the chopped pepper, crumbled tuna chunks, and mushroom slices with the eggs.
4. Heat olive oil in a seven-inch pan. Adjust flame to low fire and pour egg-potato mixture into the pan, spreading the ingredients evenly throughout the pan. Cook until egg almost sets.
5. Put a plate over the pan and flip the pan over quickly and firmly. Slide the tortilla back into the pan and press down gently with a wooden spoon and allow the other side to cook. To know if the tortilla is cooked, put a knife through it; if it comes out clean, it’s ready to serve.
6. Let it cool down before cutting it into bite-size cubes. Stick a toothpick in each and serve.