Pintxo of Tuna with Paprika Rolled in Omelette (Pintxo de Bonito con Pimentos enrollado en Tortilla Francesa)
An eye-cathing egg-roll! Very tasty and filling – be sure not to each too much or you won’t have any space left for dinner!
As an alternative, replace the red paprika with green ones.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 4 Eggs
- 1 can Tuna
- 1 red paprika (large)
- Basil
- Extra virgin olive oil
- Salt
- Black Pepper
- Toothpicks
Ingredients
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Instructions
- Prepare a very fine french omelette using all 4 eggs.
- When done, remove from the pan and let it cool down.
- Season with with salt and pepper.
- Slice the large red paprika into thin sliced and lightly fry it in a pan with some olive oil until the paprika becomes soft.
- Remove and let it cool down.
- Place the omelette on a flat surface.
- Make a layer of paprika on it, followed by a layer of tuna.
- Add some basil and just a small sprinkle of olive oil (leave out the oil if your canned tuna came in oil).
- Now, roll the whole thing up and cut into bite-sized pieces.
- Place a toothpick in each piece to hold it together.
Recipe Notes
Credit: tapasandpinchos.com
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