Potatoes, leek and tuna frittata

Ingredients for 4 portions:

  • 6 small potatoes
  • 2 medium fresh tomatoes
  • Fresh parsley & celery
  • 1 small onion
  • Salt & pepper
  • Garlic granules
  • 3 eggs
  • Tuna chunks (150g drained)
  • Vegetable oil
  • Dry chilli pepper


Peel the potatoes and slice them very thinly like on the picture below. Cut the tomatoes in the same way. Chop the parsley and celery thinly and set them aside. Do the same for the onion.

Flake the tuna, then, beat the 3 eggs with salt, garlic & pepper granules and black pepper. Add tuna to the mix, set aside.

fried potatoes

In a large frying pan, heat 3 tablespoons of oil and brown the chopped onions for 2 minutes. Add the slices of potatoes and allow to brown and soften for 2 minutes on each side, then add the celery, stir for 1 minute. Now, lay the slices of tomatoes on top of the mix, spread the chopped parsley on top of the tomato. Then, evenly distribute the beaten eggs and tuna mixture in the pan.

Tomatoes layer
Tomatoes layer

Slightly shake the pan to make sure that the eggs reach the bottom. Allow two minutes for the omelette to form at the bottom. Using another pan or a large plate, cover the frying pan and turn the contents upside down. Place the pan back on the hob for another two minutes to allow the other side of the frittata to cook through. Allow 1 or 2 more minutes each side if you do not like your eggs runny.

Et voila!
Et voila!

Your frittata is ready to serve. Enjoy it on its own or with a little green salad.


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