Filipino Tuna Omelette

Eggs are one of the most useful ingredients in my kitchen. They are affordable, filling, quick to cook, and endlessly adaptable. In Filipino cooking, eggs are more than just breakfast. They are often the foundation that turns a small amount of protein into a full meal.

Canned tuna plays a similar role. It is shelf stable, easy to store, and almost always waiting in the pantry for nights when cooking needs to be simple. When you put eggs and canned tuna together, you get one of the most practical comfort dishes in Filipino food: the Filipino omelette aka tortang tuna.

Ingredients

4 large eggs, beaten
2 cans tuna, well drained
1 small onion, chopped
1 tomato, chopped
4 cloves garlic, minced
Salt and black pepper to taste

For garnish:

Chopped green onions
Ketchup (banana ketchup preferably), for serving

1. Heat a pan over medium heat and add a tablespoon of oil.

2. Add the onion and cook 2 to 3 minutes.

3. Add the garlic and cook 1 minute.

4. Add the chopped tomato and cook until slightly broken down and saucy.

5. Add the drained tuna and cook for 1 to 2 minutes, breaking it up and letting it warm through. Season lightly with salt and pepper.

6. Transfer the tuna mixture to a bowl and let it cool slightly.

7. Add the tuna mixture to the beaten eggs and fish sauce. Gently mix until combined.

8. Heat the same pan over medium heat using a little more oil when needed.

9. Pour in the egg and tuna mixture and spread evenly.

10. Cook undisturbed for 3 to 4 minutes until the bottom is set and golden.

11. Flip carefully and cook another 2 to 3 minutes until cooked through but still tender.

Eggs are always in the refrigerator for an easy meal