TUNA AND SEAWEED OMELETTE

The plate:

Karlos Arguiñano says that his favorite dish is the French omelette. Ideally with free-range eggs and even better if they are yours. And is that the omelette is a very simple dish to make, nutritious and that can give us a lot of play with different ingredients to achieve different flavors.

This recipe is for a marine omelette. With that flavor and creaminess of fresh eggs but with aromas and a tasty sea flavor, and that it is so simple that you only need 3 ingredients and 4 minutes to make it.

Ingredients for the omelette:

• 2 free-range eggs.
• Half a can of tuna in oil.
• A tablespoon of sea lettuce.
• AOEV.

Recipe:

1. Pour a teaspoon of EVOO into a small skillet and put on a high heat..
2. Beat the two eggs in a bowl (do not add salt because that point we will simply give it with the seaweed).
3. When the oil is hot, without smoking, add the tuna and stir it a little without it becoming brown or dry, just let it get warm and bring out the flavor.
4. Pour in the eggs and stir the mixture a couple of times.
5. Sprinkle very thinly sliced ​​seaweed on top.
6. Go closing the tortilla from the side opposite the handle of the pan.
7. When you have it shaped, turn it over to brown the other side and remove from heat.