Basque-Style Tortilla with Tuna and Tapenade

Ingredients

• 1  bay leaf 
• 4 ounces thick forest ham black cut into matchstick-size strips
• 8 large eggs 
• 3  garlic cloves chopped
• 2 medium size bell peppers green
• 0.5 teaspoon ground pepper black
• 3 tablespoons olive oil 
• 2 medium onions chopped
• 2 medium size bell peppers red
• 0.8 teaspoon salt 
• 3 large thyme sprigs fresh
• 1 pound tomatoes chopped
• 6 ounce water-packed albacore tuna flaked drained canned
• 0.5 cup tapenade (olive paste)

Equipment

• bowl
• frying pan
• oven
• whisk
• broiler
• spatula

Directions

1. 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.
2. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
3. Add onions; sauté until golden, about 10 minutes.
4. 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.
5. Preheat oven to 400°F.
6. Whisk eggs, salt and pepper in bowl to blend.
7. Heat 1 tablespoon oil in large deep nonstick ovenproof skillet over medium-low heat.
8. Add half of eggs; cook without stirring until edges begin to set, about 1 minute.
9. Spread pepper mixture over.
10. Sprinkle tuna over; spoon tapenade over.
11. Pour remaining eggs over.
12. Place in oven and bake until eggs are set, about 12 minutes.
13. Run rubber spatula around sides of tortilla to loosen. Slide out onto platter.
14. Serve warm or at room temperature.