Potato Tuna Omelette

Ingredients

• 500 g potatoes (mostly firm‑cooking)
• 2 tbsp olive oil
• 1 Garlic clove
• 1 bunch spring onions
• 1 can (180 g) tuna (natural)
• 1 tsp green peppercorns (from jar)
• 6 eggs (size M)
• Salt
• pepper from grinder

Instructions

1. 1.

   Peel, wash and cut potatoes into small pieces. Heat olive oil in a pan. Fry the potatoes for 20 minutes, turning occasionally. Peel garlic and squeeze it into the pan at the end of the frying time.

2. 2.

   Trim, rinse and finely chop spring onions. Drain tuna and break into chunks. Gently mix spring onions, tuna, and peppercorns with the potatoes.

3. 3.

   Beat eggs with salt and pepper. Pour over the potatoes and cook over medium heat until set.