Tuna and onion omelette
2 cans of Rio Mare in olive oil 160 g
2 sweet white onions or 3 spring onions
a small bunch of parsley
2 tbsp grated Parmesan cheese
1 bay leaf
50 g extra virgin olive oil
salt and pepper to taste
1. Wash and finely slice the onions. Place in a non-stick frying pan with the bay leaf, 30 g olive oil and a pinch of salt and pepper. Cover with a lid and cook over a medium flame, stirring often, until soft and translucent but not brown.
2. Chop the parsley and remove the bay leaf from the onions. Beat the eggs in a bowl with the Parmesan cheese and a pinch of salt.
3. Add the well-drained, flaked tuna, parsley and onions to the eggs.
4. Heat a drizzle of olive oil in a non-stick frying pan measuring 24 cm in diameter. When the pan is hot, add the beaten egg mixture and stir lightly with a fork so that it cooks evenly. When the mixture looks as if it has set, flip and cook on the other side, covering it with a lid if necessary.