Spanish Tortilla With Spinach, Tuna And Rice Recipe

Name: Spanish Tortilla With Spinach, Tuna And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 red pepper medium, deseeded and chopped; 1 clove garlic crushed; 7 cups baby spinach leaves; 1 cup long grain white rice cooked; 14 ounces tuna in spring water canned, or brine, drained; 4 shallots sliced thinly; 1 tablespoon fresh dill chopped; 4 large egg whites beaten lightly; 1 tablespoon grated lemon zest finely

Servings: persons

1
Heat the oil in a medium pan, then add the pepper and cook, stirring, until soft. Add the garlic and spinach and continue to cook, stirring, until the spinach is wilted.
2
In a large bowl, combine the cooked rice, tuna, shallot, dill, egg whites, spinach mixture and lemon zest, and season with salt and pepper.
3
Spray the same heated non-stick frying pan with cooking oil spray. Return the mixture to the pan, cook over a medium heat, loosely covered with foil or a lid, for about 10 mins or until the base is golden brown.
4
Wrap the handle of the frying pan with foil and place the pan under a preheated grill for about 5 mins or until set.
5
Invert the tortilla onto a board and cut into wedges. Serve with mixed salad, if desired.

480

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 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 red pepper medium, deseeded and chopped, 1 clove garlic crushed, 7 cups baby spinach leaves, and more.

Yes, Spanish Tortilla With Spinach, Tuna And Rice 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!

Spanish Tortilla With Spinach, Tuna And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions