Wild Tuna & Potato Frittata

Recipe and photo by Stephanie Harris-Uyidi, The Posh Pescatarian.

½ cupPescatore Tuna Tidbits, Caribbean Jerk
6Eggs
2 tablespoonsMixed dried herbs
2 tablespoonsHalf and half
Sea salt and black pepper
1 ½ cups Shredded potatoes or hash browns
3 tablespoonsOlive oil
½Fresh tomato
¼ cupManchego 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.

Serves 4


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