Tuna, broccoli and rice gratin

A folded herb omelette gives leftover potato and courgette a quick, fresh finish.

This recipe makes 4 servings and takes about 10 minutes to prepare plus 18 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out large non-stick frying pan, mixing bowl, spatula. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: cooked potatoes, sliced: 400 g (14 oz); courgette, coarsely grated: 250 g (9 oz); large eggs: 8 (8); olive oil: 15 ml (1 tbsp); fresh mint, chopped: 15 g (½ oz); lemon, zested: 1 (1). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• cooked potatoes, sliced — 400 g / 14 oz
• courgette, coarsely grated — 250 g / 9 oz
• large eggs — 8 / 8
• olive oil — 15 ml / 1 tbsp
• fresh mint, chopped — 15 g / ½ oz
• lemon, zested — 1 / 1

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Squeeze the grated courgette firmly to remove excess juice. Heat olive oil in the pan and cook courgette with sliced potatoes for 5 minutes until the potatoes take colour.

Step 2

Beat eggs with mint and lemon zest. Tip the potato and courgette mixture into the eggs.

Step 3

Return everything to the pan and cook over low heat for 6 minutes, lifting the edge so unset egg runs underneath.

Step 4

Fold the omelette when the top is nearly dry and cook for 1 minute more. The egg should be set through before serving.

Cooking and safety check

Cook until no liquid egg remains in the fold. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use dill in place of mint. Grated carrot may replace courgette. Use lime zest rather than lemon zest. Egg-free omelette substitutes vary; check labels for soy or chickpea ingredients.

• Use dill in place of mint.
• Grated carrot may replace courgette.
• Use lime zest rather than lemon zest.
• Egg-free omelette substitutes vary; check labels for soy or chickpea ingredients.

Allergen notes

This recipe contains or may contain egg. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Dry courgette prevents a watery omelette.
• Use low heat to avoid a browned, tough underside.
• If the omelette tears, serve it open-faced rather than forcing a fold.

Leftovers and storage

Refrigerate cooled omelette for up to 2 days. Reheat gently in a covered pan or eat chilled.

Serving ideas

These sides and finishes suit tuna, broccoli and rice gratin without changing the recipe itself.

• White bean salad
• Cherry tomatoes
• Herbed yoghurt

Frequently asked questions

Can I halve this?

Yes; use a smaller pan and four eggs.

Can I use raw potato?

No, cook it before adding eggs.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.

How this route differs from the closely related record

This weeknight recipe is the tuna-and-rice route, rather than the rice-and-vegetable route. Compare the linked record only when its named food state, ingredient role, or recipe ingredient and method matches the decision in front of you.