Smoked Salmon and Pea Frittata

1. 1

   Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes.

2. 2

   Drain well and leave to cool slightly.

3. 3

   Cut the salmon into wide strips.

4. 4

   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.

5. 5

   Finally, stir in the potatoes.

6. 6

   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.

7. 7

   Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it.

8. 8

   Slide it back into the pan and cook for a further 5 minutes to brown the underside.

9. 9

   Slide on to a plate and leave to cool for 5 minutes before cutting into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.