Tuna and onion fritatta

Tuna and onion fritatta


7 people made this

About this recipe: This is a firm favourite in my house, costs virtually next to nothing to make, and is ready in under 20 minutes. Use free range eggs, and line-caught tuna, please - good for the chickens and dolphins and good for you, too!

rach_on_the_fence Lancashire, England, UK

Serves: 4 

  • 8 free-fange eggs
  • 2 egg yolks
  • 1 splash milk
  • 1 good pinch mixed dried herbs
  • salt and freshly ground black pepper, to taste
  • 1 large knob butter
  • 1 splash oil
  • a few new potatoes, leftover or cooked, sliced
  • 1 tin line-caught tuna in brine, drained
  • 1 onion, red or white, minced
  • 1 large chunk strong Cheddar cheese

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Beat the eggs and egg yolks with the milk, herbs, salt and pepper to taste, and leave to one side.
  2. Heat the butter and oil in a frying pan until sizzling. Lower the temperature and add the sliced potatoes - leave to lightly brown underneath, then turn over. Add a little more butter if needed. Try not to let the potatoes brown too much - they need to be heated through, but not crispy.
  3. While this is happening, pre-heat the grill to high, and grate the cheese.
  4. Flake the tuna over the potatoes, sprinkle over the onion, and allow to heat through, stirring very gently so everything is combined without breaking the potatoes up too much.
  5. Give the eggs another stir, then tip into the middle of the pan, and tilt to allow the egg to cover. Start to pull the egg in from the sides of the pan, tilting so the raw egg runs onto the hot pan.
  6. When the top of the fritatta is still quite wet, sprinkle over the cheese, and place under the grill until golden brown. Serve immediately.


You could add any fresh herbs you have handy, such as parsley, tarragon or whatever takes your fancy. Also any leftover veg or cold meat will go with this, instead or as well as the tuna.

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Reviews (2)


Tried this today, it is very easy to make and quite delicous and very ecconomical to - 09 Jul 2012


really enjoyable very tasty easy to make - 07 Jul 2015

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