Tuna Frittata

This is a superb way to use leftover tuna and potatoes that only takes 50 minutes from start to finish, making it a good choice for a midweek dinner. Its versatility is limited only by your imagination – you might prefer salmon or smoked haddock over tuna, gruyere over cheddar for the topping, or peas instead of spinach or broccoli. You could even add a pinch or two of cayenne pepper if you prefer a little heat. Don’t skip the final step, though – serving the frittata too hot will only turn down the volume on its flavours.

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  • Prep Time5 min
  • Cook Time45 min
  • Total Time50 min
  • Serving Size4
  • Course
    • Main
  • Cooking Method
    • Pan
    • Grill

Ingredients

  • 2tbsp olive oil
  • 1 large onion, sliced
  • 6 large free-range eggs
  • 300g cold cooked potatoes, cut into cubes
  • 200g cold cooked greens, eg spinach, or broccoli, chopped
  • 1tbsp parsley, chopped
  • 300g flaked cooked tuna steak
  • 75g cheddar
  • Sea salt and black pepper

Method

1

Heat the oil in a large non-stick pan then add the onion and cook gently without colouring until soft. Meanwhile, beat the eggs lightly and season with sea salt and black pepper.

2

Add the potato cubes to the onion and cook gently until warmed through, then add the greens, parsley and flaked fish. Combine well and season.

3

Maintain a low heat and add the eggs to the pan. Leave the eggs to cook without interfering, giving the pan a little shake after six or seven minutes. You should see the bottom of the frittata is set but the top remains wet.

4

Sprinkle the cheese on top and place the pan under a moderate grill for around 10 minutes, as you want to ensure the frittata cooks slowly until set and golden.

5

Leave the frittata to cool in the pan for around 10 minutes. Either cut it into portions in the pan or carefully remove it on to a plate.

6

Serve on warmed plates with a simple salad tossed in vinaigrette or some toasted and buttered sourdough.

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