Wild Tuna & Potato Fritatta

4 servings
Prep Time
40 minutes
Stephanie Harris-Uyidi


A crispy base of potatoes topped with a gorgeous layer of soft eggs, veggies and chunks of Caribbean Jerk tuna tidbits makes for a posh brunch alternative! Add a salad and make it supper.

I prefer to use a cast iron skillet for this recipe in order to get a nice crispy crust on the potatoes.


  • ½ cup Pescavore brand Caribbean Jerk tidbits, chopped course
  • 6 whole eggs, cracked
  • 1 ½ cups of shredded potatoes or hash browns
  • 2 tablespoons mixed dried herbs
  • 2 tablespoons half and half
  • ½ fresh chopped tomato
  • Fresh basil for garnish
  • ¼ cup Manchego cheese + more for garnish
  • Sea salt
  • Black pepper
  • Olive oil 


  1. Preheat oven to 375.
  2. In medium bowl add the cracked eggs, half and half, dried herbs, a pinch of sea salt, a few cracks of black pepper and whisk until incorporated. Toss in the tuna and set aside. This time will allow the tuna to rehydrate a bit.
  3. Add the potatoes to a bowl and toss with 3 tablespoons of olive oil and pinch of sea salt and a few cracks of black pepper. Add the mix to a medium cast iron skillet by spreading to potatoes along the bottom of the skillet – effectively making a crust. Bake for 15 minutes and remove from the oven.
  4. Pour the egg mixture over the potatoes and top with the tomatoes and Manchego cheese. Bake for 20-25 minutes.  Remove from oven and allow to rest before serving. Add fresh basil and Manchego cheese for garnish.

Stephanie Harris-Uyidi, AKA: The Posh Pescatarian, is the producer and charismatic host of the popular travel-adventure-cooking TV series, The Posh Pescatarian: Appetite for Adventure! The show airs in more than 15 countries, and season two is on the way! As an authoritative voice on the pescatarian lifestyle, Stephanie promotes a plant-based diet that is supplemented with seafood. Catch more recipes on her website: poshpescatarian.com.

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