Smoked salmon & dill frittata

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olive magazine

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1. Cook the potatoes in boiling salted water until very tender, then drain really well. While the potatoes are cooking, fry the onion in a knob of butter until really soft. Whisk the eggs with some seasoning then tip in the potatoes, onion, salmon and dill, and stir.
2. Heat another knob of butter in a medium, non-stick frying pan. Pour in the egg mix and leave for a few minutes until the bottom has set. Slide under a grill to set the top then cut into wedges to serve.

Per serving

475 kcalories, protein 33.5g, carbohydrate 18.2g, fat 30.3 g, saturated fat 11.1g, fibre 1.4g, salt 2.5 g

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• ems

  28 September 2009

  ems commented on this recipe

  mmmm made this the other evening,really tasty and easy to make,was naughty added a little cheese to the top went down a treat served with nice green salad. will def. make again

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Ingredients

• 200g new potatoes , thinly sliced
• 1 onion , peeled and finely sliced
• butter
• 6 eggs
• 70g smoked salmon , sliced
• a small handful dill , chopped

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Serves 2

Preparation and cooking times

Ingredients

• 200g new potatoes , thinly sliced
• 1 onion , peeled and finely sliced
• butter
• 6 eggs
• 70g smoked salmon , sliced
• a small handful dill , chopped

Per serving

475 kcalories, protein 33.5g, carbohydrate 18.2g, fat 30.3 g, saturated fat 11.1g, fibre 1.4g, salt 2.5 g

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