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Recipes

Basque-Style Tortilla with Tuna Tapenade

By Dorie GreenspanPhotography by V ron Skinner

Recipe information

  • Yield

    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)

Need to make a substitution?

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.

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