This has long been a brunch staple in Becky’s house. Cook up a big batch Sunday and take a slice to work Monday for lunch. It’s a brilliant spring time dish fresh, filling and 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 and just the centre is a little wobbly, then flash under the grill to set completely and brown.
- Cut into four triangles and serve with a simple side salad.