José Pizarro's tuna tortilla recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food José Pizarro’ s tuna tortilla recipe By You Magazine - June 5, 2022 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. Emma Lee SERVES 2 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. Now buy the book Our recipes are taken from The Spanish Home Kitchen by José Pizarro, which will be published on 9 June by Hardie Grant, price £27. To order a copy for £22.95 until 19 June, go to mailshop.co.uk/books or call 020 3176 2937. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved