Ingredients

How to make it

  • Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and chop peppers. Set aside.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add tomatoes and next 4 ingredients. Reduce heat to medium-low; cover and simmer 25 minutes to blend flavors. Stir in roasted peppers. Increase heat and boil uncovered until juices evaporate, stirring often, about 5 minutes. Discard bay leaf and thyme sprigs.
  • Preheat oven to 400°F. Whisk eggs, salt and pepper in bowl to blend. Heat 1 tablespoon oil in large deep nonstick ovenproof skillet over medium-low heat. Add half of eggs; cook without stirring until edges begin to set, about 1 minute. Spread pepper mixture over. Sprinkle tuna over; spoon tapenade over. Pour remaining eggs over. Place in oven and bake until eggs are set, about 12 minutes.
  • Run rubber spatula around sides of tortilla to loosen. Slide out onto platter. Serve warm or at room temperature.

Reviews & Comments 4

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    " It was just okay "
    firecapt ate it and said...
    sounds like you have a winner here
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  • coffeebean53 11 years ago
    I'm gonna make this one soon for my daughter and myself. This sounds delicious.
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  • debra47 11 years ago
    My kind of recipe! Thanks for posting.
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  • krumkake 11 years ago
    That looks DEEEE-VINE - love Spanish cuisine...
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