Chilean Tuna Omelette — Easy Tortilla de Atún Recipe

Versión en Español

Chilean tuna omelette, or tortilla de atún, is drained canned tuna mixed with beaten eggs, chopped scallions, salt, pepper, and an optional spoonful of flour, cooked in a hot oiled pan until set and flipped to brown the other side. It takes 10 minutes of preparation and about 15 minutes of cooking, and serves 2.

It is perfect when you have little time but still want a nourishing meal, made with affordable pantry staples.

How to Make a Canned Tuna Omelette?

Use any canned tuna you like, in water, in oil, or even smoked. The eggs are beaten until foamy, mixed with scallions and flaked tuna, poured into a hot oiled pan, cooked over medium heat until bubbles appear on top, flipped with a plate, and cooked a few minutes more.

Nutritional Information

Each serving of tuna omelette contains approximately 300 kcal, 20 g of protein, 20 g of fat, 220 mg of cholesterol, 10 g of carbohydrates, 0 g of sugars, 1 g of fiber, and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Tuna Omelette Recipe

Preparation: 10 minutes
Cooking: 15 minutes
Servings: 2

Ingredients

• 200 g of canned tuna
• 2 scallion stalks, chopped
• 2 eggs
• 1 tablespoon of oil
• 1 tablespoon of flour (optional)
• Fine salt
• Black pepper

Instructions

1. In a medium bowl, beat the eggs until smooth and foamy, add the finely chopped scallions, and mix. Set aside.

2. Drain the tuna, flake it with a fork, and add it to the eggs. Season with salt and pepper and mix well. If you like, add a tablespoon of flour for a firmer omelette.

3. Heat the oil in a large skillet over high heat, pour in the mixture, and swirl the pan to spread it evenly. Lower to medium heat and cook until the surface starts to bubble lightly, about 7 minutes.
4. Flip it with the help of a flat plate and cook for about 3 more minutes until cooked through but not dry. Serve right away with fries, arroz primavera, or Chilean salad, as a starter or main course.

Additional Tips

Beat the eggs well

Beat until you see clear bubbles and a foamy texture before adding the tuna. The trapped air makes the omelette lighter instead of a dense block.

Flip at the right time

Flip when the surface starts to bubble lightly. If you wait until the top is dry, the bottom will burn, and if you flip too early, it will break.

Reduce the sodium

Rinse the drained tuna briefly in cold water before flaking it to remove much of the salt from the can.

Frequently Asked Questions (FAQs)

1. Is tuna in water or in oil better?

Tuna in water gives a firmer, leaner omelette, while tuna in oil adds juiciness that keeps it tender longer if you plan to eat it cold or take it to work.

2. How can I lower the sodium?

Drain the tuna and rinse it briefly in cold water before flaking it. This removes much of the salt without affecting the protein.

3. Can I add raw vegetables?

Yes, but sauté them first or cut them very finely. Thick raw vegetables release water while cooking and keep the egg from setting properly.

4. Why does it stick even in a nonstick pan?

The egg needs hot fat to set instantly. Make sure the oil is hot but not smoking before pouring in the mixture.

What Is a Tortilla de Atún?

In Chile, a tortilla is a thick omelette, and tortilla de atún is one of the most common quick dinners, made with canned tuna and eggs. It can be eaten hot or cold and goes with almost any side.

Benefits of Tuna

Tuna is rich in high quality protein and provides omega 3 fatty acids, especially EPA and DHA, which support heart health.

Did You Know?

Canned tuna is one of the most consumed canned fish in Chile, and recipes like this tortilla are a classic way to turn it into a hot meal in minutes.

Recommended

• Chilean Tuna Croquettes Recipe
• Chilean Spaghetti Omelette Recipe
• Tuna Antipasto Recipe
• Spanish Potato Omelette Recipe