Name: Tuna and Zucchini Spanish Omelette
Prep time: 4 min
Cook time: 16 min
Total time: 20 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: Firm Tofu 1 block; Eggs 4; Green Onions 3 stalks; Mini Tomatoes 6-8; Zucchini 1; Onion 1 small; Eggs 5; Milk 1 tbsp; Canned Tuna 1 can; [A] Mayonnaise 1 tbsp; [A] Salt & Pepper to taste; [B] Water 150ml; [B] Dashi Granules 1/2 tsp; [B] Soy Sauce 1.5 tbsp; [B] Sugar 1 tbsp; [B] Potato Starch 1 tsp; [C] Sesame Oil 1 tsp; [D] Soy Sauce 1 tsp; [D] Sugar 1 tsp; [D] Dashi Granules 1 tsp; [D] Salt & Pepper to taste

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Original: English

Tuna and Zucchini Spanish Omelette

by kattyanneru/かっちゃんねる

Introducing two dishes: a Spanish omelette made with seasonal zucchini and canned tuna, and a satisfying egg-based thickened sauce with tofu, perfect even without meat. These are easy, filling recipes that use plenty of eggs, all cooked in a single pan.

Steps

Wrap 1 block of firm tofu in double-layered paper towels, place in a microwave-safe container, and microwave on 600W for 3 minutes 30 seconds to drain water.
🕒 00:49
Cut the drained tofu into approx. 1cm cubes.
🕒 01:00
Crack 4 eggs into a bowl, add 1 tbsp mayonnaise and salt & pepper to taste, and whisk well.
🕒 01:10
Add 3 chopped green onions to the egg mixture and mix.
🕒 01:20
Heat vegetable oil in a frying pan and add the cut tofu to stir-fry.
🕒 01:25
The tofu is prone to breaking, so avoid over-stirring and be careful of scorching. Gently shake the pan to brown all sides.
🕒 01:39
Once the tofu is browned and fragrant, pour in the whisked egg mixture.
🕒 01:58
Cook over medium heat. When the edges start to set, stir-fry with chopsticks, mixing everything together in large movements. [Key Tip!] Mixing with the tofu makes it less likely to form large clumps and easier to mix.
🕒 02:08
Once everything is stir-fried together, transfer to a plate.
🕒 02:28
In the frying pan, combine 150ml water, 1/2 tsp dashi granules, 1.5 tbsp soy sauce, 1 tbsp sugar, and 1 tsp potato starch. Mix quickly.
🕒 02:36
Heat and thicken to desired consistency.
🕒 02:55
Once the mixture has thickened, add 1 tsp sesame oil for flavor.
🕒 03:00
Pour the thickened sauce over the plated egg tofu.
🕒 03:09
Sprinkle with green onions and, if desired, shichimi togarashi (Japanese seven-spice blend) for garnish. Complete.
🕒 03:14
Cut 6-8 mini tomatoes into bite-sized pieces.
🕒 03:58
Crack 5 eggs into a bowl, add 1 tbsp milk, 1 tsp soy sauce, 1 tsp sugar, and 1 tsp dashi granules. Whisk together.
🕒 04:11
Add 1 can of drained canned tuna and the cut mini tomatoes to the egg mixture and mix well.
🕒 04:25
Peel and thinly slice 1 onion.
🕒 04:34
Cut off the ends of 1 zucchini and slice into approx. 2mm thick half-moons.
🕒 04:38
Heat olive oil in a frying pan and stir-fry the sliced zucchini and onion.
🕒 04:46
Lightly season with salt and pepper.
🕒 05:05
Once the vegetables are softened and their moisture has evaporated, add them to the prepared egg mixture.
🕒 05:12
Mix the egg mixture, zucchini, and onion thoroughly.
🕒 05:22
Add a little more olive oil to the frying pan and pour in the egg mixture.
🕒 05:29
Cook over medium heat. When the edges begin to set, use chopsticks to gently move the cooked parts towards the center, mixing everything. [Key Tip!] Since there are many eggs, once the egg mixture starts to cook, use chopsticks to push the cooked edges towards the center to form a beautiful round shape quickly.
🕒 05:38
Once everything is mixed and semi-cooked, reduce heat to low, cover with a lid, and steam until the top is set.
🕒 05:56
Once the top is set and browned, carefully flip the omelette to avoid burns.
🕒 06:14
Place a plate on top, carefully remove the omelette, then return it to the frying pan. Cook over medium heat, using a spatula to shape it as it cooks.
🕒 06:26
Once browned and shaped, transfer to a plate to serve. Complete.
🕒 06:44