Ingredients

• 2 Red Royale or Royal Blue potatoes, thinly sliced
• 1 leek, pale section only, thickly sliced
• 1/3 cup dill sprigs
• 185g Coles Tasmanian Hot Smoked Salmon Pepper Fillets, coarsely flaked
• 8 Coles Australian Free Range Eggs, lightly whisked

Method

• Step 1 Preheat grill on medium. Spray a 20cm (base measurement) ovenproof non-stick frying pan with olive oil spray. Place over medium heat. Add half the potato. Cook for 1 min each side or until light golden and tender. Transfer to a plate. Repeat with remaining potato.
• Step 2 Add the leek to the pan and cook, stirring, for 5 mins or until leek softens. Transfer to a medium bowl.
• Step 3 Coarsely chop half the dill sprigs. Spray the pan with olive oil spray. Arrange the potato, leek and salmon over the base of the pan. Whisk the egg and chopped dill in a jug. Season. Pour the egg mixture over the salmon mixture in the pan. Place pan over medium-low heat and cook for 5 mins or until egg mixture is almost set.
• Step 4 Cook under grill for 5 mins or until golden and cooked through.
• Step 5 Set the frittata aside in the pan for 2 mins. Cut into wedges. Sprinkle with the remaining dill to serve.