Tuna and Sweetcorn Frittata

• 400gpotatoes, peeled and cut into 1cm dice
• 3 tbspolive oil
• 1onion, finely chopped
• 8eggs
• 40gParmesan, finely grated
• 200 gdrained tuna in spring water (check drained weight on the tins)
• 1 x 198gtin sweetcorn, drained
• 100gfrozen peas
• 5spring onions, sliced, white and green parts kept separate
• fine salt
• black pepper
• 250gcherry tomatoes, halved
• 30 mllemon juice

Method

1. 1Put the potatoes in a pan of salted water, bring to the boil and cook for 8 minutes until just tender when pierced. Drain well and leave to steam dry in the colander.
2. 2Meanwhile heat 2 tablespoons of the olive oil in a 24cm ovenproof frying pan over a medium heat and cook the onion with a pinch of salt for 6 minutes until soft. Add the drained potatoes and fry for 5 minutes, turning now and then, until golden at the edges. Heat the grill to high.
3. 3Beat the eggs in a jug with half the Parmesan, a pinch of salt and plenty of black pepper. Go easy on the salt; the tuna and cheese bring their own.
4. 4Scatter the tuna, sweetcorn, peas and the white parts of the spring onions over the potatoes and spread everything out evenly. Pour in the eggs, turn the heat to low and cook without stirring for 8 minutes until the edges are set and only the centre still wobbles.
5. 5Sprinkle over the remaining Parmesan. Place the pan about 15 cm below the hot grill, keeping its handle away from the heat unless grill-safe. Grill for 3–5 minutes until the centre is completely set; cover loosely with foil and lower the shelf if the top browns too quickly. Rest for 5 minutes.
6. 6While it rests, toss the cherry tomatoes with the spring onion greens, the lemon juice, the last tablespoon of olive oil and a pinch of salt. Cut the frittata into wedges and serve warm with the tomato salad.

Per serving

kcal

475

protein

24.9g

fibre

6.4g

carbs

37.1g

fat

25g