Author Notes: This recipe is one of my mother's recipes that I usually make when I am limited with ingredients. It is actually very simple, fluffy and delicious. And can be served as an appetizer or as an entree. Very easy to prepare and includes a short list of ingredients. You can add to the mixture any vegetable, meat or chicken. I like to serve it with a big salad of tomatoes, celery and red onion, with a lemon, olive oil dressing. - shelly cook
- 2 medium potatoes
- 1 small onion or half of a big one
- 1 can of albacore white tuna (in water or oil)
- 1 handful parsley
- 4 large eggs
- 1/4 teaspoon baking soda
- 1 pinch white pepper
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Wash and peel the potatoes and cut them into big cubes. Steam the potatoes in a pot using a steamer basket for about 20 minutes, until they are soft. If you don't have a steamer basket, just put them straight in the pot with boiling water and cook on medium-low heat until they are soft.
- Meanwhile, sauté the onion for about 5 minutes or until it is golden brown. (You can use the same Dutch oven which you will later use to bake the frittata). Wash the parsley, dry it, and chop it finely. Add it to a medium mixing bowl.
- Preheat the oven to 350°F.
- Drain the oil/water from the tuna, and put it into a mixing bowl. Use a fork to break it apart.
- Add the softened potatoes into the mixing bowl, and mash them with a fork or a potato masher. Add the sautéed onion, parsley, tuna and eggs, and beat everything together. Add baking soda, turmeric, white pepper, salt, and lemon juice, and mix until all the ingredients are well combined.
- Pour the olive oil into a small Dutch oven (or any small heat-proof pot) and add the mixture into the pot. Bake in the oven for 45 minutes. To check if it's ready, insert a tooth pick. If it comes out clean, the frittata is ready!
- This recipe was entered in the contest for Your Best Canned Fish Recipe