Tuna omelettes

Ingredients for 4 servings:

• 2 onions
• 2 cloves garlic
• 2 cans of tuna (200 g each)
• 8 eggs
• 2 m.-large tomato(s)
• e.g. rapeseed oil
• e.g. salt and pepper
• e.g. paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Finely chop the onions and tomatoes. Open the tuna cans and drain the liquid. Break up the tuna mixture with a fork. Heat about 1 tablespoon of oil in a frying pan. Add the onions, press in the garlic cloves, and sauté. Add the tuna and tomatoes and sauté briefly. Season with salt, pepper, and paprika. Meanwhile, crack the 8 eggs into a bowl and beat with a fork or whisk. Add the tuna mixture to the eggs and mix everything together. Adjust seasoning if desired. Heat a generous amount of oil (about 2 cm deep) in a frying pan. Once the oil is hot enough, add the mixture in batches using a ladle. Fry over medium-high heat for 2.5 to 3 minutes on each side until golden brown and slightly crispy on the outside. This mixture makes about 12 servings. The tuna omelets go well with rice and sweet chili sauce. For a variation, you can also add finely chopped mushrooms or fresh ginger to the mixture. Don’t omit the tomatoes, as they make the omelets nice and moist. This recipe comes from my husband’s Filipino mother.