Potato Tortilla (Omelet) With Tuna and Asparagus (W

Name: Potato Tortilla (Omelet) With Tuna and Asparagus (Ww Core)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb small red potato, cut into quarters or large bite sized chunks; 12 lb asparagus, trimmed and cut into 1 1/2 - 2 inch pieces; 1 tablespoon olive oil; 1 (6 ounce) can light chunk tuna in water, drained; 2 -3 plum tomatoes, seeded and cut into 1 inch pieces; 5 large eggs; 6 large egg whites; 2 tablespoons skim milk (optional); fresh coarse ground black pepper; salt; ¼ cup sliced scallion, green part only

Servings: persons

1 lb small red potato, cut into quarters or large bite sized chunks
12 lb asparagus, trimmed and cut into 1 1/2 - 2 inch pieces
1 tablespoon olive oil
1 (6 ounce) can light chunk tuna in water, drained
2 -3 plum tomatoes, seeded and cut into 1 inch pieces
5 large eggs
6 large egg whites
2 tablespoons skim milk (optional)
fresh coarse ground black pepper
salt
¼ cup sliced scallion, green part only

1
Fill a medium saucepan filled with water to boil over medium-high heat.
2
Add potatoes and cook for 5-6 minutes until the potatoes are firm but tender.
3
Add asparagus and cook an additional minute.
4
Remove pan from heat and drain the vegetables well and pat to dry.
5
Combine the eggs and egg whites until well beaten.
6
If desired add the milk and mix some more.
7
Heat olive oil in a non-stick pan with a heat proof handle.
8
Add the potatoes and asparagus and cook for 5 minutes.
9
Add the tuna and tomato and cook another minute.
10
Pour the eggs over the contents of the hot pan.
11
Season with salt and pepper.
12
While the eggs are still very wet, gently lift the sides of the eggs so that the more liquid parts slips under.
13
Sprinkle the scallion slices on top.
14
Reduce the heat to medium low and cover and cook for 3-5 minutes until the top is set but still moist.
15
Preheat the broiler to high.
16
Place omelet under broiler for 1 or 2 minutes.
17
Slice the omelet into wedges and serve with salad.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb small red potato, cut into quarters or large bite sized chunks, 12 lb asparagus, trimmed and cut into 1 1/2 - 2 inch pieces, 1 tablespoon olive oil, 1 (6 ounce) can light chunk tuna in water, drained, and more.

Yes, Potato Tortilla (Omelet) With Tuna and Asparagus (Ww Core) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Tortilla (Omelet) With Tuna and Asparagus (Ww Core)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions