Smoked salmon and pea frittata

Recipe uploaded by

Mary Cadogan

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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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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

Preperation 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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