Spanish tortilla with tuna
Hearty Spanish tortilla with tuna and potato, a balanced maintenance lunch for Phase 4.
Spanish tortilla with tuna is a hearty classic that tastes equally good warm and cold. A thick omelette made from eggs, thin slices of potato and soft onion is cooked in the pan until golden brown and firm, with tuna that makes every wedge fuller and more substantial. Fresh chives give a fine, refreshing finish.
This tortilla fits nicely into Phase 4, the maintenance phase where you're working towards a balanced, full plate. The eggs and tuna together deliver thirty-five grams of protein that fills you up well, whilst the potato provides slow carbohydrates that give you energy without a quick spike. With that combination, this Spanish tortilla remains a practical and nutritious choice within a high-protein diet, even on the go.
Lovely with a fresh green salad, some tomato wedges with olive oil or a handful of roasted peppers alongside.
Zo maak je het
- Heat the olive oil and soften the potatoes and onion over medium heat for ten minutes.
- Beat the eggs with salt and pepper and stir the tuna through.
- Pour the egg mixture over the potatoes in the pan.
- Fry over low heat for eight minutes until the underside is set.
- Flip the tortilla with the help of a plate and fry for another three minutes.
- Sprinkle with chives and cut into wedges.
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No time to cook? Take a look at the protein-rich foods that are suitable for this phase.
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