Potato Frittata (Tortilla Española)
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Prep Time
10 Minutes
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Cook Time
45 Minutes
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Yield
1
Ingredients
- ¼ cup extra virgin olive oil
- 5 potatoes, peeled and diced
- 1 onion, diced
- 1 x 425g can Safcol Tuna in Olive Oil, drained
- 8 eggs
- ½ a lemon, to serve
- Salt and pepper
Instructions
- 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.
| Servings: | 4 |
| Ready in: | 55 Minutes |
| Course: | Lunch, Dinner, Comfort Food |
| Recipe Type: | Potatoes, Video Recipes |
| Ingredient: | Tuna |
Potato Frittata (Tortilla Española)
Potatoes and tuna combined to make a filling potato frittata. It’s comfort food made easy. Watch Justine Schofield make this Spanish-inspired tortilla. A combination of potatoes and onions which are slowly fried together until they’re really soft yet slightly crispy then pulled together with lots of eggs. This giant family-sized potato frittata is kind to the hip pocket.
Tips
Be sure to use a pan that’s oven-proof
