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  • 4servings
  • 20minutes
  • 423calories

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Nutrition Info . . .

VitaminsH
MineralsFluorine, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 500g new potatoes

  2. 200g pack smoked salmon

  3. 8 large eggs

  4. 2 tbsp chopped dill

  5. 100g frozen petits pois

Instructions Jump to Ingredients ↑

  1. Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.

  2. Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, peas and plenty of salt and pepper. Finally, stir in the potatoes.

  3. Heat 3 tablespoons of olive oil in a large non-stick frying pan, carefully pour in the egg mixture and cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface.

  4. Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it. Slide it back into the pan and cook for a further 5 minutes to brown the underside. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges. A tomato and chive salad tastes very fresh with this.

  5. To keep the cost down Use a pack of smoked salmon trimmings

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