Smoked mackeral, spinach and potato frittata
5
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.
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