Tuna and Potato Frittata

Name: Tuna and Potato Frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Eggs 6; Potatoes 10 oz; Tuna in oil (drained weight) 5.3 oz; Parmigiano Reggiano PDO cheese 1.1 oz; Breadcrumbs 2 ½ tbsp; Milk 1.4 tbsp; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Low

Listen to the recipe

Prefer to listen to an audio summary? We use an advanced AI-generated voice to make our content accessible to everyone.

PRESENTATION

Tuna and Potato Frittata is built on a short ingredient list that punches well above its weight: briefly parboiled potatoes, oil-packed tuna, eggs, grated cheese, and fresh parsley come together in one pan to make something genuinely substantial. The potatoes stay soft and mild, and the tonno sott'olio brings a deeper, richer flavor than the water-packed variety would — making the result tender and satisfying in every bite. It is the kind of dish that proves a few well-chosen ingredients, combined the right way, are all you really need to put a full, hearty meal on the table for the whole family.

Served hot from the pan, it holds its own as a main course on a weeknight, and it comes together quickly enough to earn a regular spot in the rotation. Cooled to room temperature and cut into small squares, the same frittata works equally well as a casual bite alongside drinks. That flexibility — rich enough to anchor a dinner, relaxed enough to pass around at an aperitivo — is part of what makes this tuna and potato frittata recipe worth keeping close.

How to prepare Tuna and Potato Frittata

To prepare the tuna and potato frittata, peel the potatoes and first slice them to a thickness of about 3/8 inch (1 cm) 1 and then cut into cubes 2. Parboil the potato cubes for 3 minutes 3.

Beat the eggs in a bowl 4, then add the grated Parmigiano Reggiano 5 and the finely chopped parsley 6.

Season with salt and pepper 7 and combine with a whisk 8. Now add the drained tuna in oil 9.

Finally add the milk 10 and the potatoes, drained and cooled 11. Mix again and set aside 12.

Heat a drizzle of oil in a skillet with a diameter of 10 1/4 inches (26 cm) 13, then pour in the mixture 14 and cover with a lid. Cook over medium heat for 10 minutes.

After 10 minutes, check that the frittata releases easily from the bottom 16. Using a plate, flip the frittata 17 and gently slide it back into the skillet 18. Cook the other side over medium heat for another 5 minutes.

Once cooked, transfer the frittata to a serving plate and finish with a few parsley leaves 19 and another grind of black pepper 20. Your tuna and potato frittata is ready to be served 21!