Phil Vickery's Tuna Frittata

Published Monday, 07 July 2014
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This Morning chef Phil Vickery cooks up a delicious dish of a tasty tuna frittata with pea and tomato salad that's ideal for a summer supper and will provide left overs for lunch.

FACTBOX: BAKED ONE-POT POTATO, HERB AND TUNA FRITTATA
Serves
4-6

Baked one-pot potato, herb and tuna frittata

Ingredients:

  • 100mls olive oil
  • 500g -600g cooked potatoes, skin on cut into slices
  • 1 large red onion sliced very finely
  • 2 x 185g cans tuna, drained
  • 200g cooked Basmati grain rice (microwavable 1 sachet is perfect, re heat first though)
  • 6 medium eggs
  • 250mls milk (half pint roughly)
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • salt
  • black pepper
  • 4 ripe vine tomatoes, chopped
  • 150g frozen peas, cooked and cooled
  • 2 tbsp mayonnaise (optional)
  • 2 tbsp fresh basil or tarragon, roughly chopped
  • 50g mature cheddar

Method:

  1. Pre heat the oven to 200C gas 6.
  2. Heat the olive oil in a medium sized deep non stick frying pan, add half the potato slices overlapping slightly.
  3. Cook for a couple of minutes to take a little colour.
  4. Sprinkle on the raw onion and tuna fish chunks evenly.
  5. Sprinkle over the warmed, cooked rice.
  6. Top with the rest of the cooked potato.
  7. In a bowl, whisk together the eggs, milk, olive oil, oregano and then season well.
  8. Pour over the potato mixture, and place in the hot oven until risen and set, about 10-12 minutes.
  9. When cooked remove from the oven, cover with foil and leave for 10 minutes.
  10. Meanwhile make up the salad by mixing all the ingredients together.
  11. Invert the cooked potato cake onto a plate and cut into wedges, serve hot or cold with a sprinkle of cheese and the tomato salad.
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