Tuna, lemon and pea rice skillet

A thick Spanish-style tortilla turns potatoes, eggs, and onions into a substantial skillet supper.

This recipe makes 4 servings and takes about 15 minutes to prepare plus 28 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out 24 cm non-stick frying pan with lid, mixing bowl, plate wider than the pan, spatula. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: waxy potatoes, thinly sliced: 600 g (1 lb 5 oz); onion, thinly sliced: 180 g (6 oz); olive oil: 45 ml (3 tbsp); large eggs: 8 (8); smoked paprika: 2 g (1 tsp); flat-leaf parsley, chopped: 10 g (⅓ oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• waxy potatoes, thinly sliced — 600 g / 1 lb 5 oz
• onion, thinly sliced — 180 g / 6 oz
• olive oil — 45 ml / 3 tbsp
• large eggs — 8 / 8
• smoked paprika — 2 g / 1 tsp
• flat-leaf parsley, chopped — 10 g / ⅓ oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Warm the olive oil in the frying pan over low-medium heat. Add the potatoes and onion, cover, and cook for 18 minutes, turning gently, until the potato slices yield easily to a knife without browning hard.

Step 2

Lift the potatoes and onion into a bowl with a slotted spoon. Beat the eggs with smoked paprika, then fold in the warm potato mixture and leave it for 3 minutes.

Step 3

Pour the egg mixture back into the pan and cook over low heat for 6 to 8 minutes, drawing the set edge inward with a spatula until only the centre is glossy.

Step 4

Place the plate over the pan, turn the tortilla onto it, then slide it back to cook the second side for 3 minutes. The centre should be set, not runny. Rest for 5 minutes and scatter with parsley.

Cooking and safety check

Cook until the egg is completely set with no liquid egg in the centre. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use Yukon Gold potatoes for other waxy potatoes. Sweet smoked paprika can replace smoked paprika, with a milder flavour. Use a chickpea-flour omelette mixture instead of eggs for an egg-free version; it changes the texture. Parsley may be replaced by chives or basil.

• Use Yukon Gold potatoes for other waxy potatoes.
• Sweet smoked paprika can replace smoked paprika, with a milder flavour.
• Use a chickpea-flour omelette mixture instead of eggs for an egg-free version; it changes the texture.
• Parsley may be replaced by chives or basil.

Allergen notes

This recipe contains or may contain egg. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Keep the heat low so the potatoes soften rather than crisp.
• If turning feels risky, finish the top under a moderate grill.
• A loose centre needs another minute over low heat, not a hotter pan.

Leftovers and storage

Cool slices promptly, refrigerate in a covered container for up to 2 days, and eat cold or reheat in a covered pan over low heat until steaming.

Serving ideas

These sides and finishes suit tuna, lemon and pea rice skillet without changing the recipe itself.

• Tomato salad with sherry vinegar
• Peppery rocket
• Crusty bread

Frequently asked questions

Can I make it ahead?

Yes; serve at room temperature after cooling promptly.

Do I peel the potatoes?

Peel thick or damaged skins; thin clean skins are fine.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.

How this route differs from the closely related record

This skillet recipe is the tuna-and-rice route, rather than the rice-and-vegetable route. Compare the linked record only when its named food state, ingredient role, or recipe ingredient and method matches the decision in front of you.