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Tuna and Potato Frittata · GialloZafferano.com

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  Speaker 1: Tuna and potato frittata is a hearty one-pan dish. It
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  Speaker 1: is rich, tender, and very satisfying with soft potatoes, flavorful
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  Speaker 1: tuna in oil, and a cheesy egg base. You serve
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  Speaker 1: it hot as a main course or at room temperature,
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  Speaker 1: cut into small squares as a bite with drinks. For
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  Speaker 1: four servings, you need prep time, 10 minutes, cook time,
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  Speaker 1: 15 minutes, ingredients, six eggs, 280 grams of potatoes, about
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  Speaker 1: 10 ounces. 150 grams of tuna in oil, drained, about 5.3 ounces.
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  Speaker 1: 30 grams of Parmigiano-Reggiano cheese, grated, about 1.1 ounces. 20
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  Speaker 1: grams of breadcrumbs, about 2 1⁄2 tablespoons. 20 grams of milk,
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  Speaker 1: about 1.4 tablespoons. Fresh parsley, as needed. Extra virgin olive oil,
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  Speaker 1: as needed. Fine salt as needed. Black pepper as needed.
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  Speaker 1: You start with the potatoes. You peel the potatoes, then
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  Speaker 1: slice them about 1 cm thick, around 3 eighths of
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  Speaker 1: an inch. You cut the slices into small cubes. You
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  Speaker 1: bring a pot of salted water to a boil. You
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  Speaker 1: parboil the potato cubes for 3 minutes, then you drain them.
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  Speaker 1: You let the potatoes cool. Meanwhile, you take a large bowl.
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  Speaker 1: You crack in the six eggs. You beat the eggs well.
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  Speaker 1: You add the grated Parmigiano-Reggiano cheese. You finely chop some
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  Speaker 1: fresh parsley and add it to the eggs. You season
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  Speaker 1: with fine salt and black pepper. You whisk again so
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  Speaker 1: everything mixes evenly. You drain the tuna in oil very well,
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  Speaker 1: then you add the tuna to the egg mixture. You
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  Speaker 1: add the milk. You add the cooled, drained potato cubes.
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  Speaker 1: You mix carefully so the potatoes, tuna, cheese, and eggs
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  Speaker 1: combine into a uniform mixture. You set the mixture aside
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  Speaker 1: for a moment. You place a non-stick skillet about 26
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  Speaker 1: centimeters in diameter, about 10 and 1 quarter inches, on
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  Speaker 1: the stove. You pour in a drizzle of extra virgin
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  Speaker 1: olive oil and heat it over medium heat. When the
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  Speaker 1: oil is hot, you pour in the frittata mixture and
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  Speaker 1: level it gently. You cover the skillet with a lid.
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  Speaker 1: You cook over medium heat for 10 minutes. After 10 minutes,
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  Speaker 1: you check that the bottom of the flitata releases easily
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  Speaker 1: from the pan. You slide the spatula around the edges
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  Speaker 1: if needed. You place a plate over the skillet. You
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  Speaker 1: flip the flitata onto the plate in one movement. You
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  Speaker 1: gently slide the flitata back into the skillet to cook
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  Speaker 1: the other side. You cook over medium heat for another
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  Speaker 1: five minutes, still without burning the surface. When the frittata
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  Speaker 1: is fully set and lightly golden on both sides, you
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  Speaker 1: slide it onto a serving plate. You decorate the top
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  Speaker 1: with a few fresh parsley leaves. You finish with another
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  Speaker 1: grind of black pepper. You serve the tuna and potato
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  Speaker 1: frittata hot or let it cool to room temperature and
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  Speaker 1: cut it into small pieces for an aperitivo. You can
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  Speaker 1: store any leftover frittata in the refrigerator for one day.