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Smoked fish, spinach and potato frittata

Smoked mackeral, spinach and potato frittata

7
Points®
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy

Ingredients

Potato(es)

400 g, cut into 2mm slices

Egg(s)

10 medium

Hot smoked salmon

350 g, use hot smoked mackerel, flaked

Baby spinach

50 g

Fresh basil

½ cup(s), leaves, torn

Dried herbs

1 tsp, mixed variety

Dried chilli flakes

1 tsp

Instructions

  1. Place potatoes in a medium saucepan of boiling salted water. Simmer for 8-10 minutes or until tender. Drain and set aside for 2 minutes to steam dry in pan.
  2. Preheat oven to 170°C. Line a 23cm x 12cm x 5cm deep rectangular baking dish with baking paper.
  3. Whisk eggs, dried herbs, chilli and 1 tablespoon water in a large bowl until combined. Season with salt and pepper.
  4. Layer potatoes, mackerel, spinach and basil in prepared dish. Pour over egg mixture and bake for 50 minutes to 1 hour or until egg is cooked through. Slice and serve.

Notes

TIP: Take care not to overcook the frittata or the eggs will become tough. You can serve this straight from the oven, but it’s just as good served cold.

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