Basque-Style Tortilla with Tuna and Tapenade

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.

Instructions

1
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.
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2
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
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3
Add onions; sauté until golden, about 10 minutes.
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4
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.
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5
Preheat oven to 400°F.
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6
Whisk eggs, salt and pepper in bowl to blend.
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7
Heat 1 tablespoon oil in large deep nonstick ovenproof skillet over medium-low heat.
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8
Add half of eggs; cook without stirring until edges begin to set, about 1 minute.
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9
Spread pepper mixture over.
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10
Sprinkle tuna over; spoon tapenade over.
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11
Pour remaining eggs over.
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12
Place in oven and bake until eggs are set, about 12 minutes.
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13
Run rubber spatula around sides of tortilla to loosen. Slide out onto platter.
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14
Serve warm or at room temperature.
DifficultyHard
Ready In45 m.
Servings6
Health Score15
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