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.

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Serves 4-6 people

Phil's frittata

Ingredients

100ml olive oil500g-600g cooked potatoes, skin on cut into slices1 large red onion sliced very finely2 x 185g cans tuna, drained200g cooked Basmati grain rice (microwavable 1 sachet is perfect, re heat first though)6 medium eggs250ml milk (half pint roughly)2 tbsp olive oil2 tsp dried oreganoSaltBlack pepper

Pea and tomato salad

Ingredients

4 ripe vine tomatoes, chopped150g frozen peas, cooked and cooled2 tbsp mayonnaise (optional)2 tbsp fresh basil or tarragon, roughly chopped50g mature cheddar

Method

• Pre heat the oven to 200C gas 6

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

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

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

• 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.

• 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.

• 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.