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Smoked salmon & potato frittata
Smoked salmon & potato frittata
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious frittata paired with fresh salad for a satisfying family dinner.
Ingredients:
  • 6 small (about 850g) coliban (washed) potatoes
  • Olive oil, to grease
  • 2 x 100g pkts Tasmanian smoked salmon
  • 150g (1 cup) frozen baby peas
  • 40.00 ml coarsely chopped fresh dill
  • 8 eggs, lightly whisked
Instructions:
  • In a medium saucepan, cover the potatoes with plenty of cold water and bring to a boil over high heat. Cook for 15 minutes until just tender. Drain and refresh under cold running water. Slice into 1cm thickness.
  • Preheat the grill on high while brushing a 27cm-diameter non-stick frying pan with oil. Place the pan over low heat. Layer half of the potato evenly on the bottom, then add half of the salmon, peas, and dill. Pour in half of the egg. Repeat layering the remaining potato, salmon, peas, dill, and egg. Cook for 7-8 minutes until the frittata sets around the edges but remains slightly runny in the center.
  • Grill until golden brown and set, about 5 minutes. Remove and slice into wedges. Serve hot.

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