Smoked Salmon and Pea Frittata

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. 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. 2

   Cut the salmon into wide strips.

3. 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. 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. 5

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

6. 6

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

7. 7

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