2 tbsps olive oil
1 medium onion, thinly sliced
1 small ripe tomato, chopped
1/2 a 7oz can tuna, drained and flaked
salt and pepper
2 eggs
Instructions...
1) Heat 1 tbsp of the oil in a medium skillet and saute the
onion very slowly, covered, until it is tender but not
brown. Add the tomato and cook for 10 minutes more,
uncovered.
2) Beat the eggs in a bowl. Add the tuna, seasoning and the
onion and tomato mixture. Mix well.
3) Wipe out the skillet. Heat the remaining 1 tbsp of the
oil and when very hot, pour in the egg mixture. Lower
the heat slightly and cook until the omelette is brown
underneath, shaking the pan constantly. Flip to the
other side, adding more oil if needed.
4) Cook until set but still juicy within. Serve with a dry
apple cider or dry white wine.
