
Place potato, zucchini, carrot, tuna, flour and 1/4 cup parmesan inside a large bowl. Gently beat 1 egg. Increase mixture. Season with pepper and salt. Stir to mix.
Add enough vegetable oil to some large, deep non-stick fry pan to pay for base. Heat over medium heat. Add 1/4 cup mixture to pan. Flatten having a spatula. Repeat to create 3 more fritters. Prepare for just two minutes both sides or until golden and cooked through. Transfer to some plate lined with paper towel. Cover to help keep warm. Repeat with remaining mixture to create 8 fritters as a whole.
Carefully wipe pan clean. Heat essential olive oil in pan. Crack remaining eggs in to the pan. Prepare for several minutes for sunny-side up or until cooked the way you like. Place fritters on serving plates. Top with fried eggs and sprinkle with remaining parmesan. Serve with green spinach and lemon wedges.
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