Shannon Bennett’s Open Potato, Tuna and Feta Omelette with Tomato Salad

Name: Open Potato, Tuna and Feta Omelette with Tomato Salad
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Cuisine: Australian, French
Ingredients: 1 large potato (cut into 3 cm squares); Salt (a good pinch); 8 eggs (lightly beaten); 200 g feta (crumbled); 425 g canned tuna in spring water (drained); 2 spring onions (chopped); 20 g unsalted butter; 200 g mixed cherry tomatoes (sliced); 1/4 bunch basil (leaves picked); 1 clove garlic (crushed); 1 tbsp olive oil; Finely grated zest and juice of 1 lemon

Shannon Bennettʼs Open Potato, Tuna and Feta Omelette with Tomato Salad recipe tastes incredible. See ingredients & method below.

I have cooked this recipe at least 100 times and it's so versatile – you can replace the tuna with what ever you have on hand.

There are 2 ways to prep the eggs: 1. Gently, with a low heat, stirring in the pan with a wooden spoon, which results in no colour. Or... 2. Vigorously beating them until they airy and light. This will give a crispy finish and cook at a higher heat with colour. ... More

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cook

yield

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Pairs with

Pinot Grigio

Sauvignon Blanc

Open Potato, Tuna and Feta Omelette with Tomato Salad

Ingredients

Omelette

1 large potato (cut into 3 cm squares)
Salt (a good pinch)
8 eggs (lightly beaten)
200 g feta (crumbled)
425 g canned tuna in spring water (drained)
2 spring onions (chopped)
20 g unsalted butter

Tomato salad

200 g mixed cherry tomatoes (sliced)
1/4 bunch basil (leaves picked)
1 clove garlic (crushed)
1 tbsp olive oil
Finely grated zest and juice of 1 lemon

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Method

Preheat toven to 200˚C fan-forced (220°C conventional).
In a saucepan, cover the potato with cold, salted water and bring to the boil over high heat. Reduce the heat and cook for 8–10 minutes or until just tender. Drain and cool.
In a medium bowl, combine the egg, half the feta, tuna, spring onion and potato, and season with salt and pepper.
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 the oven and bake for 12–15 minutes or until set.
For the tomato salad, combine all the ingredients in a bowl. Season, and turn to coat.
Scatter the tomato salad and remaining feta over omelette, and serve.

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