Phil Vickery's potato, apple and tuna frittata
This tasty omelette created by celebrity chef Phil Vickery makes for great supper food but also delicious eaten cold on a picnic.
- 2tbspolive oil
- 1 large Bramley apple, peeled, cored and roughly chopped
- 225g cooked potatoes, small cubes
- ½ small onion, chopped very finely
- 2 x 185g cans tuna, drained
- 4 large eggs
- 2tbsp of cold milk
- 1tsp dried oregano
- 50g mature Cheddar, grated
- Salt and freshly milled black pepper
Salma Ali, 63 from London says: 'A great way to tell if an egg is fresh is by putting it in a glass of cold water. If it sits horizontally at the bottom of the glass, it's fresh, but if it hangs vertically or floats to the top, it's stale.'
- Heat the oil in a non-stick frying pan, add the apple pieces and cook for 5 mins, or until they soften slightly.
- Add the potatoes, and then cook for a few minutes to take a little colour.
- Sprinkle on the raw onion and tuna fish.
- In a bowl, whisk together the eggs, milk, and oregano then season well.
- Pour over the potato mixture, sprinkle on the cheese and place under a hot grill or into a hot oven (200°C, gas mark 6) until risen and set, about 5-8 mins.
- Cut into wedges, and serve hot or cold with a blob of mayonnaise.