Smoked mackerel, spinach & new potato frittata
New potatoes, raw
400 g, cut into 2mm slices
Egg, whole, raw
10 medium, raw, beaten
4 fillet(s), (75g each), peppered, skin removed and fish flaked
50 g, young leaf
30 g, leaves picked and torn
Dried Mixed Herbs
1 teaspoons, level
- Put the potatoes in a pan of boiling water. Simmer for 8-10 minutes until tender. Drain and set aside for 2 minutes to steam dry in the pan.
- Preheat the oven to 170°C, fan 150°C, gas mark 3. Line a 23cm x 12cm x 5cm deep rectangular baking dish with baking paper.
- In a large bowl, whisk together the eggs, dried mixed herbs, chilli flakes and 1 tablespoon water and season to taste.
- Layer the potatoes, mackerel, spinach and basil in the prepared baking dish. Pour over the egg mixture and bake for 50 minutes to 1 hour until the egg is cooked through. Slice and serve.