Salmon and potato frittata
Prick each potato with a fork in 2-3 places. Place the potatoes in the microwave and cook on high for 3-4 minutes, turning halfway through. Remove and allow to cool, then cut into slices about 3-4mm thick.
In a jug, beat the eggs together with a generous crack of black pepper. Add the flaked salmon and chives.
Heat half of the olive oil in a small pan over a medium heat. Cook the onion for 5-6 minutes until softened.
Turn the grill on to a high heat.
Add the remaining oil to the pan and allow to heat through. Add the potato slices and spread out evenly.
Pour the egg mixture into the pan, covering the potato and onion. Cook for 3-4 minutes, using a spatula to loosen the egg around the edges and tilting the pan to let uncooked egg run where the cooked egg has been loosened.
Place the pan under the grill for 2-3 minutes until the top is puffed and golden. Remove and allow to rest for two minutes, then slice and serve with mixed leaves.
- 2 medium potatoes, scrubbed and pierced with a fork
- 1 tsp tsp olive oil
- 50g crème fraiche reduced fat
- 1 1/2 creamed horseradish
- - Black pepper
- 1 John West (Wood Smoked) Irish Peppered Mackerel Fillets, flaked
- 2 cooked beetroots, chopped
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