Recipe and photo by Stephanie Harris-Uyidi, The Posh Pescatarian.
|½ cup||Pescatore Tuna Tidbits, Caribbean Jerk|
|2 tablespoons||Mixed dried herbs|
|2 tablespoons||Half and half|
|Sea salt and black pepper|
|1 ½ cups ||Shredded potatoes or hash browns|
|3 tablespoons||Olive oil|
|¼ cup||Manchego cheese, plus more for garnish|
|Fresh basil for garnish|
Preheat oven to 375.
Coarsely chop the Tuna Tidbits.
In medium bowl add the cracked eggs, half and half, dried herbs, a pinch of sea salt, a few cracks of black pepper and whisk until incorporated. Toss in the tuna and set aside. This time will allow the tuna to rehydrate a bit.
Add the potatoes to a bowl and toss with 3 tablespoons of olive oil and pinch of sea salt and a few cracks of black pepper.
Add the mix to a medium cast-iron skillet by spreading the potatoes along the bottom of the skillet – effectively making a crust. Bake for 15 minutes and remove from the oven.
Pour the egg mixture over the potatoes and top with the tomatoes and Manchego cheese. Bake for 20-25 minutes.
Remove from oven and allow to rest before serving. Add fresh basil and more Manchego cheese for garnish.