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Cooking time
30 mins to 1 hour
Serves
Serves 4
Ingredients
For the chips
- 3 large floury potatoes, cut into 1cm/½in chips
- drizzle of rapeseed oil
For the frittata
- 6 free-range eggs
- 2 tbsp milk
- 60g/2¼oz smoked salmon trimmings
- 1 tbsp oil
- 85g/3oz broccoli (about one quarter of a broccoli head), florets thinly sliced
- 100g/3½oz frozen peas
- salt and freshly ground black pepper
Method
- Preheat the oven to 200C/Fan 180C/Gas 6.
- Spread the chips on a large baking tray in a single layer, drizzle with oil, then season well with salt and pepper. Bake for 45 minutes, turning from time to time, or until golden-brown and crisp.
- Meanwhile, crack the eggs into a bowl, add the milk and a pinch of salt and pepper, then whisk. Stir in the smoked salmon.
- Heat half the oil in an large ovenproof frying pan over a medium-high heat. Fry the broccoli for 3 minutes, then add the peas and fry for a further 1 minute.
- Add the remaining oil, shake the pan to evenly distribute the greens, and turn the heat up to high. Pour in the egg mixture and cook for 1 minute.
- Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden.
- Bake the frittata for 10-12 minutes, or until the top is bubbled up and the frittata is fairly firm. Leave to cool.
- Slide the frittata onto a plate, cut it into slices and serve with the chips.
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