• dill 2 tbsp chopped dill
  • eggs 8 large eggs
  • new potatoes 500g new potatoes
  • salmon 200g pack smoked salmon
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How to make it

  1. Thickly slice the potatoes and cookin a pan of boiling salted water untiljust tender, about 10 minutes.
  2. Drainwell and leave to cool slightly.
  3. Cut the salmon into wide strips.Crack the eggs into a bowl, beat witha fork until lightly foamy, then stir inthe smoked salmon, dill, peas andplenty of salt and pepper. Finally, stirin the potatoes.
  4. Heat 3 tablespoons of olive oil in alarge non-stick frying pan, carefullypour in the egg mixture and cook overa fairly low heat for 10-15 minutes,until the egg is starting to set just underthe surface.Put a plate that is slightly larger thanthe top of the pan on top and invertthe frittata onto it. Slide it back into thepan and cook for a further 5 minutes tobrown the underside. Slide on to a plateand leave to cool for 5 minutes beforecutting into wedges. A tomato andchive salad tastes very fresh with this.