Phil Vickery cooks up a delicious looking frittata with fried potatoes, rice and a pea and tomato salad that’s ideal for a summer supper on This Morning.

The ingredients for the frittata are: 100ml olive oil, 500g-600g cooked potatoes, skin on cut into slices, 1 large red onion sliced very finely, 2 x 185g cans tuna, 200g cooked Basmati grain rice (microwavable 1 sachet is perfect, re heat first though), 6 medium eggs, 250ml milk, 2 tbsp olive oil, 2 tsp dried oregano, Salt and Black pepper.

For the salad: 4 ripe vine tomatoes, chopped, 150g frozen peas, cooked and cooled, 2 tbsp mayonnaise (optional), 2 tbsp fresh basil or tarragon, roughly chopped and 50g mature cheddar.

To prepare the dish: pre heat the oven to 200C.

Heat the olive oil in a medium sized deep non stick frying pan, add half the potato slices overlapping slightly

Cook for a couple of minutes to take a little colour. Sprinkle on the raw onion and tuna fish chunks evenly.

Sprinkle over the warmed, cooked rice. Top with the rest of the cooked potato.

Whisk together the eggs, milk, olive oil, oregano inn a bowl and then season well. Pour over the potato mixture, and place in the hot oven until risen and set, about 10-12 minutes.

When cooked, remove from the oven, cover with foil and leave for ten minutes. Meanwhile make up the salad by mixing all the ingredients together.

Invert the cooked potato cake onto a plate and cut into wedges, serve hot or cold with a sprinkle of cheese and the tomato salad.