Name: Salmon and leek frittata recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 2 Red Royale or Royal Blue potatoes, thinly sliced; 1 leek, pale section only, thickly sliced; 82.50 ml dill sprigs; 185g Tasmanian Hot Smoked Salmon Pepper Fillets, coarsely flaked; 8 Free Range Eggs, lightly whisked

Salmon and leek frittata recipe

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Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

Delicious salmon and leek frittata ready in 25 minutes. Perfect fall dinner served with crusty sourdough slices.

Ingredients:

2 Red Royale or Royal Blue potatoes, thinly sliced
1 leek, pale section only, thickly sliced
82.50 ml dill sprigs
185g Tasmanian Hot Smoked Salmon Pepper Fillets, coarsely flaked
8 Free Range Eggs, lightly whisked

Instructions:

Preheat the grill to medium heat. Spray a 20cm ovenproof non-stick frying pan with olive oil. Place over medium heat. Add half of the potato slices and cook for 1 minute on each side until light golden and tender. Transfer to a plate and repeat with the remaining potato slices.
Cook the leek in the pan, stirring occasionally, for 5 minutes until softened. Place it into a medium bowl.
Roughly chop half of the dill sprigs. Coat the pan with olive oil spray. Layer potatoes, leeks, and salmon in the pan. Whisk together eggs and chopped dill in a jug, season, and pour over the ingredients in the pan. Cook over medium-low heat for 5 minutes until the egg is nearly set.
Grill until golden brown and fully cooked, about 5 minutes.
Let the frittata rest in the pan for 2 minutes, then cut it into wedges and sprinkle with the rest of the dill before serving.

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