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.
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.
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
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.