Baked one-pot potato, herb and tuna frittata

Phil Vickery cooks up a delicious Monday dish of tasty frittata with pea and tomato salad that's ideal for a summer supper and will provide left overs for lunch.

Catch up with the last week of This Morning on ITV Player

Serves 4-6 people

Phil's frittata

Ingredients

100ml olive oil
500g-600g cooked potatoes, skin on cut into slices
1 large red onion sliced very finely
2 x 185g cans tuna, drained
200g cooked Basmati grain rice (microwavable 1 sachet is perfect, re heat first though)
6 medium eggs
250ml milk (half pint roughly)
2 tbsp olive oil
2 tsp dried oregano
Salt
Black pepper

Pea and tomato salad

Ingredients

4 ripe vine tomatoes, chopped
150g frozen peas, cooked and cooled
2 tbsp mayonnaise (optional)
2 tbsp fresh basil or tarragon, roughly chopped
50g mature cheddar

Method

1. Pre heat the oven to 200C gas 6

2. Heat the olive oil in a medium sized deep non stick frying pan, add half the potato slices overlapping slightly

3. Cook for a couple of minutes to take a little colour. Sprinkle on the raw onion and tuna fish chunks evenly.

4. Sprinkle over the warmed, cooked rice. Top with the rest of the cooked potato.

5. In a bowl, whisk together the eggs, milk, olive oil, oregano and then season well. Pour over the potato mixture, and place in the hot oven until risen and set, about 10-12 minutes.

6. When cooked, remove from the oven, cover with foil and leave for ten minutes. Meanwhile make up the salad by mixing all the ingredients together.

7. Invert the cooked potato cake onto a plate and cut into wedges, serve hot or cold with a sprinkle of cheese and the tomato salad.