Baskets of Scrambled Eggs with Frigate Mackerel and Chives

Original tarts that are easy to make if you use ready-made or frozen pastry, or shortcrust pastry rolled out thinly.

Servings: 4

Prep Time: 20 min.

Cook Time: 40 min.

Ingredients:

8 circles of pastry

Plenty of olive oil for frying

Egg mixture:

1 onion

3-4 chives

5 Tbsp olive oil (you may use the strained olive oil from the bonito can)

3 tbsp tomato sauce

1 can frigate mackerel or bonito tuna in olive oil

4 eggs

3 tbsp light cream

Salt

Pepper

Chopped chives

Preparation:

Line 8 fluted brioche molds with the pastry, fitting it in well. Heat the oil in a deep frying pan and fry the pastry cases until golden. Remove from the molds (this is easy once fried) and drain on paper towels.

Egg mixture: Peel and chop the onion and fry. Add the tomato sauce and chopped chives. Drain the frigate mackerel and break into small pieces. Add and fry lightly. Beat the eggs, add the cream and mix into the above mixture. Scramble in a non-stick pan for a few minutes, stirring constantly over a medium heat. Fill the molds, sprinkle with chopped chives, and serve hot.

You can also use tuna fish or bonito in oil to make your own pastry: Mix 3 tbsp each of oil, white wine, and milk with flour and a pinch of salt until you get a soft dough. Leave to stand and roll out very thinly. Cut into circles 6 inches in diameter.

Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.