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Ingredients

2 brushed potatoes, peeled, thinly sliced
8 Coles Australian Free Range Eggs
3/4 cups (185ml) thickened cream
2 tablespoons chopped dill
185g pkt Coles Hot Smoked Salmon Fillets, skin removed, coarsely flaked
1 cup (120g) frozen peas

Method

Step 1 Preheat grill on medium. Heat a greased 20cm (base measurement) non-stick frying pan over medium-low heat. Add half the potato and cook for 2 mins each side or until lightly golden and tender. Transfer to a plate. Repeat with remaining potato.
Step 2 Whisk the eggs, cream and dill in a large jug. Season.
Step 3 Arrange half the potato over the base of the frying pan. Top with half the salmon and sprinkle with half the peas. Continue layering with remaining potato, salmon and peas. Pour over the egg mixture. Cook for 5 mins or until almost set. Cook under grill for 3 mins or until golden brown and set.
Step 4 Cut frittata into wedges and serve warm or at room temperature.

Fast salmon, dill and potato frittata

How to make Fast salmon, dill and potato frittata

Ingredients

Method