This savory frittata is a rich, satisfying dish made with tender potatoes, protein-packed canned tuna, sautéed onions and leeks, creamy Emmental cheese, and fragrant garlic. Baked to golden perfection, it’s a perfect option for meal prep, an easy family meal, or an elegant brunch centerpiece. Add sun-dried tomatoes for an optional Mediterranean twist that deepens the flavor and adds a touch of sweetness.
Preparation Time: 25 minutes
Cooking Time: 30–35 minutes
Total Time: 1 hour
Yield: Serves 4–6
Cuisine: Mediterranean-inspired comfort food
Ingredients
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3 medium potatoes, peeled and diced
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1 can of canned tuna, drained (in oil or water)
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5 eggs
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1 medium onion, finely chopped
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1/2 cup chopped leek (white and light green parts)
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A few sun-dried tomatoes, chopped (optional)
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2 garlic cloves, minced
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100 g Emmental cheese (3.5 oz), grated
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Salt and black pepper, to taste
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2–3 tbsp olive oil, for frying and greasing
Instructions
Step 1: Prepare the Potatoes
Peel and dice the potatoes into small cubes for quicker cooking. Bring a saucepan of salted water to a boil and cook the potatoes for about 7–8 minutes until just tender but not falling apart. Drain and set aside to cool.
Step 2: Sauté the Aromatics
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Stir in the leeks and cook for another 2–3 minutes until softened. Add the minced garlic and chopped sun-dried tomatoes (if using) and sauté for another 30 seconds. Remove from heat.
Step 3: Combine the Filling
In a large mixing bowl, beat the eggs. Season with salt and black pepper. Add the cooked potatoes, drained tuna, sautéed onion-leek mixture, and grated Emmental cheese. Mix gently until everything is well combined. Make sure not to break the potatoes too much to keep a nice texture.
Step 4: Bake the Frittata
Preheat the oven to 180°C (350°F). Lightly grease a 9-inch round or rectangular baking dish with olive oil. Pour the frittata mixture into the dish and smooth the surface with a spatula. Drizzle a little olive oil on top for a golden finish.
Bake for 30–35 minutes, or until the center is set and the top is golden and slightly crisp. If needed, broil for an additional 2–3 minutes to achieve a deeper color.
Step 5: Cool and Serve
Allow the frittata to cool for 5–10 minutes before slicing. Serve warm, at room temperature, or even chilled. It pairs beautifully with a crisp green salad, a slice of crusty bread, or a dollop of sour cream or yogurt.
Nutritional Information (Per Serving)
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Calories: 340 kcal
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Protein: 22 g
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Fat: 20 g
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Carbohydrates: 18 g
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Fiber: 2 g
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Sugar: 2 g
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Sodium: Moderate
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Cholesterol: 220 mg
Origins and Popularity
Frittatas are a beloved dish across many cultures, with variations appearing in Mediterranean, Middle Eastern, and Eastern European cuisines. This version, combining tuna, potato, and cheese, is especially popular in regions that rely on pantry staples and preserved ingredients. Canned tuna, in particular, adds a mild flavor and dense protein boost, while the Emmental cheese brings a nutty, creamy element that enhances the richness of the eggs. The addition of leek and sun-dried tomato modernizes the dish and adds layers of flavor.
Reasons to Love This Recipe
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Perfect for using pantry staples like canned tuna and potatoes
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One-dish meal packed with protein and healthy fats
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Great for meal prep—stores well and can be eaten warm or cold
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Customizable with any vegetables or cheeses you have on hand
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Budget-friendly and ideal for feeding a crowd
Health Benefits
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Eggs are rich in high-quality protein and essential nutrients
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Tuna provides omega-3 fatty acids, selenium, and vitamin D
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Potatoes are a good source of potassium and vitamin C
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Leeks and garlic support digestion and heart health
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Emmental cheese, in moderation, provides calcium and protein for bones and muscles
Serving Suggestions
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Pair with a mixed greens salad with lemon vinaigrette
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Serve alongside grilled vegetables or ratatouille
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Add a spoon of plain Greek yogurt or sour cream on top
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Enjoy with a crusty baguette or whole grain toast
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Serve with a light white wine or herbal iced tea
Cooking Tips
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For even texture, dice potatoes uniformly and don’t overcook them
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Drain tuna thoroughly to avoid excess moisture
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Use room-temperature eggs for better binding and fluffier texture
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Grease the baking dish well to prevent sticking
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Add chopped spinach, peas, or herbs for extra freshness
Variations
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Low-carb version: Replace potatoes with cooked cauliflower or zucchini
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Cheese swap: Use cheddar, gouda, or feta instead of Emmental
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Spicy kick: Add a pinch of chili flakes or a chopped chili pepper
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Vegetarian version: Skip the tuna and use mushrooms or cooked lentils
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Mini frittatas: Bake in muffin tins for individual servings or meal prep
Conclusion
Baked Potato and Tuna Frittata with Emmental and Leek is a delicious, nutritious, and adaptable dish that proves how easy it is to make something extraordinary out of simple ingredients. With a rich yet light texture, golden crust, and a balance of savory and creamy flavors, it’s a true comfort food with a sophisticated twist. Whether served fresh from the oven or chilled the next day, this frittata brings wholesome satisfaction to any table.
FAQ
1. Can I make this frittata in advance?
Yes. Store in the fridge and reheat in the oven or microwave, or enjoy cold.
2. Can I freeze this frittata?
Yes. Wrap slices in foil and freeze for up to 2 months. Reheat from frozen at 180°C.
3. Can I substitute fresh tuna or salmon?
Yes. Cooked and flaked fresh fish works well, just ensure it’s fully cooked.
4. What’s a good substitute for Emmental cheese?
Use any mild, melty cheese like mozzarella, gouda, or cheddar.
5. Can I omit the sun-dried tomatoes?
Absolutely. They’re optional and can be replaced with olives or roasted peppers.
6. Is this dish gluten-free?
Yes—just ensure your canned tuna and cheese are certified gluten-free.
7. Can I make this dairy-free?
Omit cheese and use a plant-based alternative or simply increase the seasoning and herbs.
8. How do I know the frittata is done?
The center should be set and not jiggly. A knife inserted should come out clean.
9. What’s the best pan size to use?
A 9-inch round baking dish or equivalent rectangular pan works perfectly.
10. Can I make individual portions?
Yes. Bake the mixture in muffin tins for 15–20 minutes at 180°C.