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Ingredients
2 x 185g tins of tuna
6 eggs
200ml cream
150g grated cheddar
4 medium potatoes, peeled and thinly sliced
2 sheets of short crust pastry
Salt and pepper
Method
Line a baking tin with the 1 sheet of pastry and blind bake at 180oC for 12 minutes
Blanche the sliced potatoes in boiling water for 2 - 5 minutes (until just softened)
Crack the eggs into a large bowl and whisk together with the cream and salt and pepper until all combined.
Once the pastry has blind baked line the sides of the baking tin then add a layer of blanched potatoes then alternate with tuna, cheese and potatoes until the frittata is full.
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