Potato Frittata (Tortilla Española)

Instructions

1. Preheat oven to 180°C.
2. 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.
3. Cook for 12-15 minutes then add the onion and cook for a further 10 minutes. Season with salt.
4. 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.
5. Add the cooled potato and onion to the bowl and season with salt and pepper.
6. Reheat the pan again over a medium heat and pour in the egg and potato mixture.
7. 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.
8. 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 : Comfort Food, Dinner, Lunch
• Recipe Type : PotatoesVideo Recipes
• Ingredient : Tuna