Fish Frittata

 

My Spanish tapas cookbook got me so excited.  I saw a recipe for Torta Espanola/ Tortilla de Patatas--basically a potato omelet or frittata that reminded me of my Grandma's fish frittata. Her's  can't be beat.  She grew up during tough times so she was frugal in every way.  Whenever there was left-over fried fish, I remember her flaking it and adding sauteed onions and garlic. She'd mix in diced potatoes and raisins and pour beaten egg over it...creating totally new dish for the next meal!!

You might want to try this quick and easy frittata.

1 Tbsp garlic

1/2 cup minced onion 

3 Tbsp canola oil 

1 can tuna chunks, break up slightly

1 cup diced potatoes

1/4 cup diced carrots (optional)

1/2 Tbsp raisins

3 eggs, beaten 

salt and pepper

Saute garlic and onion in oil.  Next, add fish and potatoes and cook for 2-4 minutes till potatoes are slightly golden brown in color.  Add raisins and cook 30 seconds more.  Beat eggs, season with salt and pepper and pour beaten eggs over the sauteed fish-potato-garlic-onion mix.  Let the frittata cook for 2 minute or so till the eggs are set.  Flip over and serve with ketchup and fresh tomatoes. Enjoy!

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Tuna is regarded by dietitians as a health food.  Like many fatty fish, it is packed with omega-3- fatty acids and proteins but is low on calories.  It also contains vitamins B and D.  Do you have creative ways of serving canned tuna?