Tuna & Tomato Potato Skillet

1.Heat the olive oil in a large nonstick skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

2.Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

3.Stir in the diced cooked potatoes and cook for 4-5 minutes, allowing them to lightly brown and heat through. Season with smoked paprika, dried oregano, salt, and pepper.

4.Pour in the tomate frito and gently fold to coat the potatoes and onions evenly. Reduce heat to low and simmer for 3 minutes, stirring occasionally.

5.Add the drained tuna to the skillet, breaking it up gently with a spatula. Fold the tuna into the mixture and cook for another 2-3 minutes, just until heated through. Taste and adjust seasoning as needed.

6.Remove from heat and sprinkle with chopped fresh parsley, if using. Serve hot, straight from the skillet.