Skip to main content

Basque-Style Tortilla with Tuna and Tapenade

3.9

(12)

Image may contain Food Pork Lasagna and Pasta
Basque-Style Tortilla with Tuna and TapenadeVeron Skinner

Tortilla à la Basquaise au Thon et à la Tapenade

Use a deep 12-inch-diameter nonstick skillet to make this Spanish-style frittata.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 medium-size red bell peppers
2 medium-size green bell peppers
3 tablespoons olive oil
2 medium onions, chopped
1 pound tomatoes, chopped
4 ounces 1/4-inch-thick slices Black Forest ham, cut into matchstick-size strips
3 garlic cloves, chopped
3 large fresh thyme sprigs
1 bay leaf
8 large eggs
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 6-ounce can water-packed albacore tuna, drained, flaked
1/2 cup tapenade (olive paste)

Preparation

  1. Step 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.

    Step 2

    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.

    Step 3

    Preheat oven to 400°F. 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.

    Step 4

    Run rubber spatula around sides of tortilla to loosen. Slide out onto platter. Serve warm or at room temperature.

Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A garlicky pistachio topping takes this sunny summer pasta from good to great.