Salar smoked salmon frittata

I’m home alone this week, Mr Bolton is checking up on family members in the south, sleeping in his van and stocking up on essentials. I have a lot of eggs, and a lot of potatoes, so frittata was inevitable. I also had a box of Salar off-cuts from a local supermarket, so I made this. I had half last night and half tonight. 

salmon frittata

INGREDIENTS:

  • 2 medium potatoes, cooked with the skins on and cooled. (left-over potatoes are the best)
  • 4 eggs, beaten
  • black pepper
  • flaky smoked salmon
  • Olive oil
  • Garnish – choose from chive flowers, chopped parsley, or dukkha spice mix

METHOD:

  • Heat the grill
  • Cut the potatoes into thick slices, and fry in the olive oil until crisp and golden brown on both sides
  • Season the eggs with the pepper, and pour over the potatoes, and scatter the salmon and garnish over the top. Stir a little to allow raw egg to the bottom of the pan. 
  • When it is nearly cooked, pop it under the grill so that the top begins to set. 

That is all – ready to eat. 

 

 

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