Potato Frittata

Cook time 45 minutes
Servings 4


¼ cup extra virgin olive oil

5 potatoes, peeled and diced
1 onion, diced
425g can of tuna in oil, drained
8 eggs
½ a lemon, to serve
Salt and pepper

Potato Frittata


Preheat oven to 180°C.

In a large ovenproof saute pan, heat oil over a medium heat then add the potatoes and fry, stirring regularly so they don’t get too much colour. Cook for 12-15 minutes then add the onion and cook for a further 10 minutes. Season with salt.

Drain the potato and onion mixture from the excess oil and let cool slightly. Whisk the eggs in a large bowl, then gently whisk through the drained tuna. Add the cooled potato and onion to the bowl and season with salt and pepper. Reheat the pan again over a medium heat and pour in the egg and potato mixture. Spread out evenly and cook for about 5 minutes before transferring to the oven to cook for 5-8 minutes to set the top of the frittata.

Remove from the oven and cool a little before flipping onto a plate. Cut into wedges and serve with lemon on the side.