Smoked salmon and pea frittata

Recipe uploaded by

Mary Cadogan

5 ratings

Recipe by Mary Cadogan

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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.

To keep the cost down

Use a pack of smoked salmon trimmings

Per serving

423 kcalories, protein 31g, carbohydrate 22g, fat 24 g, saturated fat 5g, fibre 3g, salt 3.15 g

Latest comments and suggestions

• todonnel

  23 March 2008

  todonnel rated and commented on this recipe

  

  Great Recipe, I made this for Easter here in Adelaide Australia because it was a beautiful 27C day and we had a lovely outdoor cold buffet. I had a little difficulty turning it over but ended up just grilling the top like most other tortilla recipes suggest. It works well cold or hot ( I reheated the left over slices ).

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• Louise Reynolds

  07 February 2009

  Louise Reynolds rated and commented on this recipe

  

  Perfect recipe. I also had trouble turning it and ended up grilling the top. I also sprinkled the top with a little more fresh chopped dill. It is as good cold the next day, and cuts beautifully into thin wedges for antipasto style serving. Very easy to make, and visually impressive. Loved it.

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• Kate

  07 February 2009

  Kate rated and commented on this recipe

  

  Lovely and fresh tasting. Next time I would blanch the peas as they were still a bit hard when I made this.

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• Inta

  25 June 2009

  Inta rated and commented on this recipe

  

  Well. Too much eggs for me, ended up throwing away half of the frittata.

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• Holly

  27 September 2009

  Holly rated and commented on this recipe

  

  Delicious combination, though I scaled it down for one person and adjusted according to my preferences (no dill, fewer potatoes and more smoked salmon!) - and I agree, forget the inverting, just grill for 5 mins or so.

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Ingredients

• 500g new potatoes
• 200g pack smoked salmon
• 8 large eggs
• 2 tbsp chopped dill
• 100g frozen petits pois

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 25 mins

Cook 25 mins

Ingredients

• 500g new potatoes
• 200g pack smoked salmon
• 8 large eggs
• 2 tbsp chopped dill
• 100g frozen petits pois

Per serving

423 kcalories, protein 31g, carbohydrate 22g, fat 24 g, saturated fat 5g, fibre 3g, salt 3.15 g

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