Looking for a quick, delicious, and budget-friendly recipe using ingredients you already have at home? Try this easy tuna, fried potato, and egg scramble! Perfect for a busy weeknight, meal prep, or even a cold picnic salad mixed with pasta.
Ingredients List
● 3 Potatoes (sliced and fried in oil)
● 1 Large Onion (sliced into thin half-moons)
● 425g Canned Tuna (drained)
● 3 Eggs (beaten and seasoned with a pinch of salt)
● Olive oil (for sautéing)
● Red bell pepper (chopped into small pieces)
● Salt and black pepper (to taste)
● Kalamata olives (for topping)
● Cherry tomatoes (for topping)
● Fresh parsley (chopped, for topping)
Step-by-Step Recipe Instructions
Fry the potatoes: Peel and chop 3 potatoes, then fry them in hot oil until golden and crispy. Set aside.
Sauté the onions: In a separate pan, heat a drizzle of olive oil. Add 1 large onion sliced into thin half-moons. Cook gently, making sure not to let them burn.Add the peppers: Toss in small pieces of red bell pepper and let them cook for a brief moment with the onions. Mix the tuna & season: Add 425 grams of drained canned tuna to the pan. Season with salt and black pepper to taste, then stir everything together well. Add the crispy fried potatoes into the pan with the tuna and onion mixture. Pour in 3 beaten eggs seasoned with a pinch of salt. Gently fold everything together over the heat until the eggs are fully cooked.
Remove from heat and top with Kalamata olives, cherry tomatoes, and freshly chopped parsley.
Serving Variations
Option 1: Eat it fresh and hot just as it is.
Option 2: Serve it over a bed of warm white rice.
Option 3: Mix it directly into hot, freshly cooked pasta.
Option 4: Mix it with cold cooked pasta for a delicious, portable picnic salad!
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Online Recipes Maria Susana 