Frittatas, quiches

Pesto and fish potato pan

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

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Serves: 6

Time to make: 40 mins

Ingredients

More weights & measures

2 cups instant mashed potato

2 tablespoons sun-dried tomato pesto

¾ cup grated Edam cheese

freshly ground black pepper

1 cup corn sweetcornXkernels

3 spring onions, finely chopped

2 x 180g cans tuna in water, or leftover cooked fish steaks from fishing

200g ready-prepared coleslaw

6 tablespoons oil-free dressing

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Instructions

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1 Preheat oven to 190°C or to a moderate setting. Make mash following packet directions.

2 In a large bowl, place mash, pesto and cheese. Mix well. Season with pepper.

3 Add remaining ingredients. Spoon into a lightly greased pan.

4 Bake for 25 minutes, until lightly golden. Cool for 5 minutes before turning out and cutting in wedges. Serve with coleslaw tossed in dressing.

HFG tip

You can make this in a pan or a springform tin.

Nutrition Info (per serve)

Calories 282 cal

Kilojoules 1180 kJ

Protein 23 g

Total fat 10 g

Saturated fat 6 g

Carbohydrates 25 g

Sugar 8 g

Dietary fibre 4 g

Sodium 650 mg

Calcium 300 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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