Smoked Salmon And Pea Frittata

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 17 1/2 ounces new potatoes
• 7 ounces smoked salmon
• 8 large eggs
• 2 tablespoons fresh dill, chopped
• 3 1/2 ounces baby peas, frozen
• 3 tablespoons olive oil

Recipe

• 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.
• 3 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.
• 4 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.
• 5 put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it.
• 6 slide it back into the pan and cook for a further 5 minutes to brown the underside.
• 7 slide on to a plate and leave to cool for 5 minutes before cutting into wedges.