Friday 20 January 2017

Smoked Salmon Frittata

Kevin Dundon

Published 31/07/2010 | 05:00

This makes a fantastic, inexpensive snack or, served cold, great picnic food. We often cut it into small cubes and serve them as appetisers at functions. I find it keeps for up to two days when covered and stored in the fridge. I like to use a non-stick frying pan, but a well-seasoned, heavy-based frying pan also works well -- it's just more difficult to turn the frittata over.

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what you need

3 tbsps olive oil

1 onion, thinly sliced

900g/2lb small potatoes, peeled -- a waxy variety such as Nicola is best

6 eggs

Salt and freshly ground black pepper

4oz/110g smoked salmon, diced, plus extra for serving

Lightly dressed mixed salad leaves and oven-dried country tomatoes, to serve

1Heat two tablespoons of the oil in a non-stick frying pan that is about 23-25cm/ 9-10in diameter. Add the onion and sauté for two to three minutes until softened but not coloured.

2Thinly slice the potatoes. Dry well in a clean tea towel and add to the pan, tossing to combine. Season generously, reduce the heat and cover with a lid or plate, then cook gently for 20-25 minutes until cooked through and lightly golden. Turn the potatoes over once or twice and shake the pan occasionally to ensure that they cook evenly.

3Break the eggs into a large bowl, add a good pinch of seasoning and the diced smoked salmon, then whisk lightly with a fork. When the onion and potato mixture is cooked, drain off any excess oil and quickly stir into the beaten eggs.

4Wipe out the frying pan and use to heat the remaining tablespoon of olive oil. Tip in the potato and egg mixture, pressing it down gently. Cook for about five minutes until there is virtually no raw egg mixture left on top of the frittata, pushing down the sides with a spatula for a curved edge.

5Invert the frittata on to a flat plate then slide it back into the pan, to cook the other side. Cook for another five minutes until just cooked through but still very moist in the centre.

5To serve warm or cold, turn the frittata on to a chopping board and cut into wedges. Place a wedge on each plate and serve with separate bowls of mixed salad and oven-dried country tomatoes to hand around.

Irish Independent

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