Spanish bake for one

This Spanish bake proves dining alone doesn’t mean beans on toast. This is a quick, tasty recipe that’s a breeze to make.


  • Cooking oil spray
  • ¼ red onion, finely chopped
  • 1 spring onion, finely chopped
  • ¼ red pepper, diced
  • 120g cooked potatoes, sliced
  • 200g can chopped tomatoes
  • ½ x 185g can tuna in spring water, drained
  • 1tbsp chopped coriander
  • 1 egg
  • Fresh parsley, chopped, to garnish
  • Salad made with baby spinach, to serve


  1. Preheat the oven to 180ºC/fan 160°C/gas 4. Spray a frying pan with oil and cook red and spring onion and pepper over a medium heat for 5 min until softened.
  2. Add the potatoes, tomatoes, tuna and coriander to the pan. Cook for a further 2 min.
  3. Spoon the mixture into a small ovenproof dish, then make a well in the centre and break the egg into it. Bake for 20 min. Garnish with the parsley and serve immediately with a baby spinach salad.

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