We love a good Phoodie dinner recipe, and we know our WHOot community does too! That’s why we’re so excited to bring you her simple Salmon Pea And Potato Frittata today.
A flavorful dish full of veggies, it’s a twist on a classic frittata. You’ll be using smoked salmon, which makes it extra tasty too. You can be sure that this dish won’t last long on your dinner table.
Salmon Pea Potato Frittata Recipe Ingredients
- 8 fresh potatoes
- 9oz (250g) extra-large penne pasta, or similar
- 7oz (200g) peas
- 10 spring onions, finely chopped
- 1 large clove garlic, crushed
- 2oz (50g) 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
- 7oz (200g) smoked salmon, thinly sliced
- 1 cup grated tasty cheese
Salmon Pea Potato Frittata Recipe Instructions
Boil fresh 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 1/2-inch/1cm thick slices. set aside.
Cook pasta (again, don’t OVER cook – keep an eye on it!) and set aside. Boil the peas then set aside.
In a frying pan, fry off your spring onions and garlic in 3 tablespoons of the olive oil. Do this on medium heat as you don’t want to color the onions or 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 and drained pasta thoroughly through this onion/garlic mixture and set aside.
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, it’s personal taste.
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.)
Assembling And Cooking Your Frittata
Place deep pan on medium heat on the cooktop. Add a tablespoon of olive oil to the base of the pan and then add mixture on top. Flatten out.
Cook on medium for about 7 minutes or until the egg is set on the sides but still quite runny in the middle.
After 7 minutes, add the grated cheese evenly to the top and transfer to a 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 color before you remove.
WARNING – if you cook too long on either the stovetop or in the oven it WILL become dry! ( In my opinion, these things are always better served under than over-cooked.)
Phoodie’s Tip: Allow cooling before slicing. This recipe is delicious warm or cold. It’s also great for lunch the next day. Serve with lemon wedges and rocket salad dressed in balsamic vinegar and olive oil.
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