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Potato Tuna Pie

Potato and tuna pie pinit

The Ultimate Comfort for Cold Nights

Potato Tuna Pie

Prep Time 90 min Cook Time 30 min Total Time 2 hrs
Servings: 4


The Ultimate Comfort for Cold Nights



  1. In an oven-proof skillet, heat two tablespoons of olive oil on medium-low heat. Once the oil is hot, add chopped onions and sauté them for about three minutes. Now add cubed potatoes to the pan and continue to sauté the vegetables until they are tender, brown, and crisp.

    Once potatoes are cooked, add all the spices, mix well, and cook for another five minutes. Be careful at this stage, and continue to stir the mixture to make sure the spices do not burn. Take the skillet off the heat and let the mixture cool down a bit.

    Open the can of tuna, drain its water, and then shred the fish using two forks. You can also cut tuna into small pieces with a knife. Set aside!

    Crack eggs in a large bowl, beat them lightly. Add salt and pepper (to taste), cilantro, and parsley and give them a whisk. Now add the onion and potato mixture into eggs and mix everything well.  

  2. Preheat the oven to 350°.

    Take the skillet you used for cooking onions and potatoes. Add one tablespoon of olive oil and spread it evenly on the base of the pan. Pour half of the egg and potato mixture in the pan and cook it for about five minutes on medium heat. Take the skillet off the heat and sprinkle the tuna, followed by mozzarella and cheddar. Pour the remaining half of the egg and potato mix on top.

    Transfer the skillet to the preheated oven and let it cook for about 15 minutes or until it is firm. Viola! Your scrumptious potato and tuna pie is ready to be devoured! Grab a spoon and dig in!

    Use a cake pan instead of a skillet to assemble the pie to reduce the cooking time even further. Make sure to grease both its base and the sides before pouring in the egg and potato mixture. 

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