Ingredients (For 4 persons):
8 Eggs 500 g of waxy potatoes, 2 onions and 2 shallots thinly sliced, 200 g Carli White Tuna 2 tablespoons of chopped chives, 2 tablespoons of fresh cream, 3 tablespoons of Carli Extra Virgin
Olive Oil, Salt and Pepper
Preparation Boil the potatoes in their skins for 15 minutes, then peel them and cut into slices. In a non-stick frying pan, brown the onions and shallots in 3 tablespoons of oil for 5 minutes.
Add potatoes and tuna and leave to fry gently for 5 minutes. Beat the eggs and cream in a mixing bowl, add chives, salt and pepper. Pour the mixture into the pan and allow to cook for further 5 minutes. Serve immediately, with a beautiful green salad.
Traditional Tuna Omelette
