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.


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


  • 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



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.


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.


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.


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.


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.


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

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