NICOISE FRITTATA
Ingredients
- 1/2 - 1 tbsp. oil
- 200 g new potatoes about 4
- 1 small tin tuna drained (145g)
- 8 green beans trimmed and cut into 2cm pieces
- 5 cherry tomatoes halved (or 2 medium, chopped)
- 30 g black olives stoned and halved (about 15)
- 1/2 red onion sliced
- 1/2 pepper sliced
- 5 free range eggs
- 150 ml milk or water
Instructions
- Set the oven to 190c and brush a 1.5 litre dish liberally with the oil.
- Cook the potatoes in boiling salted water so it is just cooked. Run under cold water to help cool, then slice and spread in the dish. Alternatively, used leftover, or tinned potatoes.
- Add the drained tuna, flaked into chunks, green beans, tomatoes, olives, red onion and pepper.
- Beat together the eggs and milk then pour over the vegetables.
- Bake for 30- 40 mins until set (if your dish is small but deep, the cooking time will be slightly longer).
- If you wish to cook this in a pan, brush the pan with oil, turn to a medium heat then add the vegetables, tuna then the egg mixture. Stir a little at first to partially cook then cover and cook for about 20 mins finishing under the grill to brown. If you have no lid, just fashion a ‘lid’ with tin foil.
Notes
I served this with bruschetta:
Slice a French stick (or whatever bread you have - this is best with stale bread to absorb the flavours) then toast lightly in a pan or under a grill.
You can then either rub a halved raw garlic clove over the toast or used roasted garlic* which is a lot easier to digest and has less impact on your breath! Then rub a very ripe tomato over the top chopping any that hasn’t broken down. Scatter some basil leaves and serve with a drizzle of olive oil.
*To roast whole garlic , cut the top off a whole ‘head’ pop it in an ovenproof bowl, cover (greaseproof paper or foil) and roast at 200c for 30 -40 mins. The flesh becomes soft and quite mellow; just delicious for spreading on bread or added into salad dressings. Any leftover will keep in a sealed pot in the fridge for a few days.