... Recipe: TUNA FRITTATA

December 1, 2011

My husband and his brother love torta. So even if I tried making Tuna Frittata, they still called it 'Torta'.

At least, they loved it.


TUNA FRITTATA

Ingredients:
1 can Century Tuna in vegetable oil, drained
2 pcs. medium sized onions, minced
1 clove Garlic, minced
½ cup Mixed vegetables – green peas, carrots and corn
1 pc. Potato, diced
1 1/2 tbsp Lea & Perrins Worcestershire Sauce
1 tbsp tartar sauce
2 pcs eggs
1/2 tsp salt and another 1/2 tsp salt
1 1/2 tbsp brown sugar
a pinch of magic sarap
3 slices white bread (torn to small pieces with crust removed)
salted butter
pepper
Japanese style bread crumbs

Procedure:
1. Heat 1/2 tbsp butter in a warm pan over medium heat.
2. In a bowl, whisk eggs, tartar sauce, a little pepper, magic sarap, worcestershire sauce and brown sugar.
3. Saute garlic, onions and 1 tsp salt til garlic is brown and onions are clear. Add the potatoes, corn, green peas and carrots.
4. Add the tiny pieces of torn bread. Mix thoroughly till the bread blends with the mixture.
5. Fold in tuna. Mix again.
6. Add the egg mixture and cook until the edges are all set. Slightly lift around the edges to allow some of the uncooked egg mixture to run under the sides.
7. Sprinkle bread crumbs on top of the slightly formed frittata.
8. Cook for another 2-3 minutes or until it is set around the edges but still soft in the middle.
9. Invert the frittata onto a plate, and slide back into the pan until almost cooked in the middle. Remove from the heat and allow the frittata to stand for 5 minutes in the pan.