Tuna Omelet with Potatoes

Ingredients

• Egg2 count (110 g)
• Potato1 medium (180 g)
• Parsley1 tablespoon (4 g)
• Oil2 teaspoon (10 ml)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   Place a pot with water over high heat. While boiling, peel and slice the potato.

2. 2

   Step 2

   Once boiling, add the potato and boil for 8-10 minutes,

3. 3

   Step 3

   Meanwhile, crack the eggs into a bowl and add the drained tuna, salt and pepper to taste. Beat.

4. 4

   Step 4

   Place a pan over medium heat. Once heated, pour half of the oil, spread and add the beaten eggs.

5. 5

   Step 5

   Cover and cook over medium-low heat until set, approximately 4 minutes.

6. 6

   Step 6

   Carefully flip the omelet using a spatula, lower the heat, fold the omelet and continue cooking for 1-2 minutes. Set aside.

7. 7

   Step 7

   To finish the potatoes, heat a pan over medium-high heat and, once heated, add the remaining oil.

8. 8

   Step 8

   Add the cooked potatoes and brown for 1-2 minutes per side over medium heat. Remove and set aside.

9. 9

   Step 9

   You can also brown the potatoes in the air fryer for 4 minutes at 180 °C (356 °F).

10. 10

    Step 10

    Serve the omelet with potatoes and sprinkle chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Omelet with Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.