Name: Phil Vickery's potato, apple and tuna frittata recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves: 2–4
Ingredients: 2tbsp olive 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

Nutrition Per Portion

RDA

Calories

351 Kcal

18%

Sugar

4 g

Fat

17.6 g

25%

Saturated Fat

5.5 g

28%

Salt

1.2 g

Protein

35 g

70%

Carbohydrates

13.8 g

Salt

1.2 g

By Phil Vickery

published 8 April 2021

Ready in just 20 minutes, this filling potato, apple and tuna frittata by Phil Vickery is so easy to make.

The sweetness of the apple, the fluffy potatoes, and the meaty tuna work perfectly together in this frittata recipe. Finish with mature Cheddar for extra richness.

Ingredients

2tbsp olive 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

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Method

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

If you’re not keen on the apple you could leave it out of the recipe.

This recipe is great for using up leftover cooked potatoes. You could also add leftover chicken (opens in new tab) or leftover pork (opens in new tab) to this frittata. Make sure it's reheated until piping hot though.

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Phil Vickery has been part of the This Morning team for over 20 years and his recipes are unsurprisingly a huge hit with families as they are fuss-free, wholesome and delicious. He’s one of the country’s most-loved chefs and is passionate about using locally sourced ingredients to cook classic British dishes. In fact, in Phil’s spare time he likes to spend ours on his farm tending to the land and livestock, which includes pigs.