Recipes RSS

Variation 2: Tortilla with Tuna and Roasted Peppers

June 2017

Tortilla Española Base Recipe
1 jar of José Andrés White Tuna in Olive Oil, removed from oil and broken apart
2 ounces Idiazábal cheese, grated
4 José Andrés Roasted Piquillo Peppers
Fresh parsley, for garnish

To the base recipe, mix in the tuna and cheese. Proceed with the recipe above. After inverting the half-cooked tortilla onto the plate, place the peppers flat in the pan, and sear for 30 seconds on both sides. Place the tortilla back on top of the peppers so that the uncooked egg forms around the peppers.  Once the bottom has firmly set, remove to serving plate, garnish with a few sprigs of fresh parsley, and serve.