Shannon Bennett's open potato, tuna and feta omelette

Name: Shannon Bennett's open potato, tuna and feta omelette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 large potato, cut into 3cm squares; 8 eggs, lightly beaten; 200g feta, crumbled; 425g can tuna in spring water, drained; 2 spring onions, chopped; 20g unsalted butter; 200g mixed cherry tomatoes, sliced; ¼ bunch basil, leaves picked; 1 garlic clove, crushed; 1 tbs olive oil; Finely grated zest of 1 lemon; Juice of 1 lemon

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Open potato, tuna and feta omelette with tomato salad

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by Shannon Bennett

Chef

Aug 01, 2017

Dinner ready and on the table in under 30 minutes!

1 large potato, cut into 3cm squares
8 eggs, lightly beaten
200g feta, crumbled
425g can tuna in spring water, drained
2 spring onions, chopped
20g unsalted butter

Tomato salad

200g mixed cherry tomatoes, sliced
¼ bunch basil, leaves picked
1 garlic clove, crushed
1 tbs olive oil
Finely grated zest of 1 lemon
Juice of 1 lemon

Method

1.

Preheat oven to 200˚C fan-forced.
2.

In a saucepan, cover potato with cold salted water and bring to the boil over high heat. Reduce heat and cook for 8-10 minutes, until just tender. Drain and cool.
3.

In a medium bowl, combine the egg, half the feta, tuna, spring onion and potato, and season.
4.

In a 20cm ovenproof non-stick frypan, heat the butter over medium-high heat until foaming. Quickly pour the egg mixture evenly into the pan and cook for 30 seconds. Transfer to oven and bake for 12-15 minutes, until set.
5.

For the tomato salad, combine ingredients in a bowl. Season, and turn to coat.
6.

Scatter tomato salad and remaining feta over omelette, and serve.