Smoked salmon and dill frittata

Name: Smoked salmon and dill frittata
Total time: 30 min
Yield: serves 2
Ingredients: new potatoes 200g, thinly sliced; onion 1 small, peeled and finely sliced; butter; eggs 6; smoked salmon 70g, sliced; dill a small handful, chopped

30 minutes
serves 2
Easy

This filling Italian-style egg recipe with smoked salmon is perfect for quick midweek cooking and any leftovers can be eaten cold for lunch the next day

December 19, 2014 at 2:31 pm

Ingredients

new potatoes 200g, thinly sliced
onion 1 small, peeled and finely sliced
butter
eggs 6
smoked salmon 70g, sliced
dill a small handful, chopped

Method

Step 1

Cook the potatoes in boiling salted water until very tender, then drain really well. While the potatoes are cooking, fry the onion in a knob of butter until really soft. Whisk the eggs with some seasoning then tip in the potatoes, onion, salmon and dill, and stir. Heat another knob of butter in a medium, non-stick frying pan. Pour in the egg mix and leave for a few minutes until the bottom has set. Slide under a grill to set the top then cut into wedges to serve.