Phil Vickery’s potato, apple and tuna frittata recipe

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2 - 4




5 min


15 min

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


  • 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.

Top tip for making Phil Vickery’s potato, apple and tuna frittata

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.'

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(74 ratings)
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