Peel the boiled potatoes and cut them into slices. Fry in preheated butter for 10 minutes over medium heat.
Mash the tuna with a fork, squeeze out the garlic and mix.
(75 g is half a can of tuna, in principle, you can put it whole, there will be a richer filling)
Whisk the eggs with salt and paprika.
Finely chop the pepper, add together with the peas and tuna to the potatoes. Fry for a couple of minutes.
Pour the egg mixture into the mold and leave on low heat under the lid until the mixture thickens (about 5 minutes). Enjoy your meal!
