Smoked Salmon, Pea and Potato Frittata (PHrittata!) 2

Yum.

Again.

Another straightforward, TAAAAAASTY and healthy recipe delivered to your door. Your inbox door if you’re a Phoodie subscriber!

Although there are a few steps to this recipe, they’re all really simple and with the pics below ANYBODY could make this dish with their eyes closed!

The one danger with this is OVER COOKING it, and thus making a DRY frittata. So make sure you and the frittata “stay as one” throughout the process. Don’t take your eyes off it, love it a little bit more than you might another recipe and pay attention to the fine details!

Phoodies Phrittata – Smoked Salmon, Pea and Potato

Note: To make this dish you will need a large, deep pan (approx 30cm diameter) that can transfer from stove top to oven. This frittata serves 6 -8 people, depending on how large you cut the pieces!

Ingredients

8 new potatoes

250 grams extra-large penne pasta, or similar

200 grams peas

10 spring onions, finely chopped

1 large clove garlic, crushed

50 grams butter

Olive oil (3-4 tablespoons)

2 tablespoons dill, finely chopped

Salt (2 teaspoons) and pepper (1 teaspoon)

8 large eggs

2 tablespoons cream

Lemon zest, from half a lemon

200 grams smoked salmon, thinly sliced

1 cup grated tasty cheese

Method

1) Boil new potatoes, making sure not to overcook! Firm but not floury!!! Once done, remove from hot water, place in a bowl of cold water to stop the cooking process. Once cooled, remove skin and slice into 1cm thick slices. set aside.

2) Cook pasta (again, don’t OVER cook – keep an eye on it!) and set aside. Boil peas, set aside.

3) In a fry pan, fry off your spring onions and garlic in 3 tablespoons of the olive oil. Do this on a medium heat as you don’t want to colour the onions/ burn anything, just soften. After a few minutes, add in the butter and fry off for a further 3 mins or so. Toss the cooked/drained pasta thoroughly through this onion/garlic mixture and set aside.

4) In a large bowl, crack your 8 eggs. Add the salt, pepper, lemon zest and cream and whisk thoroughly. Remember the cream is TOTALLY optional, in fact, leave it out, it is such a small amount it won’t make a difference! I used it and that’s why it’s in the pic!

5) Add smoked salmon to the egg mixture and stir  through. Then add all other ingredients, (except the cheese!!) mixing through gently but thoroughly i.e you want an even distribution.

6) Place deep pan on medium heat on cook top, add a tablespoon of olive oil to base of pan and then add mixture on top. Flatten out. Cook on medium for abouttttttttttt 7 minutes or until the egg is set on the sides but still quite runny in the middle. After 7 mins, add the grated cheese evenly to the top and transfer to preheated oven (grill setting) for a further 7 or so minutes. You want the egg to have firmed up and the melted cheese to had gained good colour before you remove. WARNING WARNING WARNING – if you cook too long on either the stove top or in the oven it WILL become dry!!!! In my opinion, these things are always better served under than over-cooked.

7) Annnnnnnd you’re done! Allow to cool before slicing. Delicious warm or cold. Great for lunch the next day. Serve with lemon wedges and rocket salad (dressed in balsamic vinegar and olive oil).