INGREDIENTS: 6 eggs
2 cans of tuna in oil (320 grams)
8 tablespoons mayonnaise Salt to taste Oil
PREPARATION:
In a bowl, beat the eggs with a pinch of salt.
Heat three tablespoons of oil in a large pan (30 cm in diameter) and, when hot, pour in the eggs.
Bake the omelet in the usual way by turning after 4 minutes of cooking.
The omelette should not be overcooked or you will break in the final stage. Meanwhile in
a bowl crush the tuna after it is drained well and join the mayonnaise.
Turn the omelet on a plate and spread itself in the middle of a strip of filling.
Roll the omelet onto itself, cut into slices an inch thick and serve on a platter.
0 comments:
Post a Comment