Basque-Style Tortilla with Tuna and Tapenade
You can never have too many main course recipes, so give Basque-Style Tortilla with Tunan and Tapenade a try. This recipe serves 6. One portion of this dish contains roughly 18g of protein, 14g of fat, and a total of 242 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up onions, ground pepper, water-packed albacore tuna, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and chop peppers. Set aside.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add onions; sauté until golden, about 10 minutes.
Add tomatoes and next 4 ingredients. Reduce heat to medium-low; cover and simmer 25 minutes to blend flavors. Stir in roasted peppers. Increase heat and boil uncovered until juices evaporate, stirring often, about 5 minutes. Discard bay leaf and thyme sprigs.
Whisk eggs, salt and pepper in bowl to blend.
Heat 1 tablespoon oil in large deep nonstick ovenproof skillet over medium-low heat.
Add half of eggs; cook without stirring until edges begin to set, about 1 minute.
Spread pepper mixture over.
Sprinkle tuna over; spoon tapenade over.
Pour remaining eggs over.
Place in oven and bake until eggs are set, about 12 minutes.
Run rubber spatula around sides of tortilla to loosen. Slide out onto platter.
Serve warm or at room temperature.