Smoked Salmon and Pea Frittata

Smoked salmon always feels indulgent and it can make even a simple recipe like an Italian style frittata feel special. I originally found this recipe in the BBC Good Food Magazine.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

Directions

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.