Phil Vickery’s potato, apple and tuna frittata is a delicious twist on the classic Italian dish. It’s super easy to make and can be ready in 20 minutes.
Made with apple, tuna, onions, potatoes, cheddar, oregano and seasoning, it’s packed full of delicious flavours and textures.
This tasty omelette makes for great supper food but is also delicious eaten cold for lunch or on a picnic day out.
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- 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.'