Salmon frittata, or any frittata for that matter, is a brunch staple in Becky’s house. It’s not only the perfect start for a lazy weekend, but doubles up as a great lunch leftover for Monday. This Spanish omelette is fairly simple to pull together. The important thing to remember is not to over-cook it. Even if you like your eggs firm, you need to make sure there is a little wobble to this dish and don’t forget eggs continue to cook after they are taken of the heat.
With only a handful of ingredients, it’s incredibly simple to put together and adaptable to individual tastes. Frozen peas are so handy, not just for clumsy chefs, but because they can be added to most dishes when you want your veggie fix but haven’t hit the shops.
We’ve used salmon here, but smoked mackerel would be just as delicious.
Timings: 20 minutes
Ingredients (serves 4)
- 2 cooked salmon fillets, you can also use smoked salmon
- Handful of frozen peas
- Small handful of mint
- 8 eggs
- 500g new potatoes (if you are cooking a roast later, double the quantities and prep the roasties)
- Boil potatoes in a large pan for 10-12 mins. Drain well.
- Heat the grill. Add a glug of oil to a deep frying pan. Cut the potatoes into chunky slices, then cook in the pan over a high heat until golden on the edges. Flake the salmon into large chunks and scatter amongst the potatoes.
- Put the mint between your hands and clap them together. This will help release the mint’s aroma. Add the mint and some seasoning into the eggs, whisk it together, then pour into the pan and add the peas.
- Leave for 6 mins over a low heat until the sides are set. You want the middle to have a bit of a wobble, otherwise you’ll end up with a spongey texture rather than soft and custardy.
- Put the frittata under the grill quickly until it’s set.
- Slice and serve.