Frittata is one of my go-to dishes – when I know I have to put
something on the table, but don’t feel or have the inclination to cook (not very often), more often than not, I will look at what I have got and make a frittata.
So it was that a lovely piece of hot smoked salmon and a lush bunch of spinach met each other in this incredibly easy, but sure to please frittata – its substance and flavour belies just how little effort is
required. The other thing I love about frittatas, is they can be served as they or with a side of mixed leaves or crusty bread – dinner done.
Remember, as the pan is goes under the grill you need to use a pan with an ovenproof handle, however, if like me your pan has a wooden handle or non-ovenproof handle wrap in several layers of aluminium foil to protect.
Smoked Salmon & Spinach Frittata
There is no need to peel the potatoes, but take care not to overcook them. I usually cook the potatoes in the microwave – simply wash, then place on a paper towel in the microwave and cook on HIGH (100%) for 3-5 minutes or until just tender, remember they get a bit more cooking in the pan and as the frittata cooks.
4 free-range eggs, lightly beaten
2 medium potatoes, scrubbed, cooked and chopped
1 bunch spinach, leaves shredded
300g hot smoked salmon, skin and bones removed, flesh flaked
½ cup crumbled feta
1 Break eggs into a bowl and whisk with a fork until evenly blended. Set aside.
2 Preheat oven grill.
3 Melt butter in a heavy-based frying pan over a medium heat, add potatoes and cook for 5 minutes or until potato starts to brown. Add spinach, mix to combine, cover and cook for 3-4 minutes or until spinach wilts. Add salmon and toss to combine.
4 Pour egg mixture over ingredients in pan and push to
distribute evenly. Cook over a low heat for 10-15 minutes or until eggs set and thicken – only the top of the frittata should still be
uncooked. Scatter with feta, place under grill and grill for 5 minutes or until top just sets and cheese melts.
5 Loosen and serve straight from the pan or slide onto a
So tell me, what is your go-to dish?
Where did the ingredients for this dish come from:
Smoked salmon: Tangaroa Seafoods – Napier; Potatoes, spinach: Krismaw Gardens – Hastings; Eggs: Verry Eggs – Napier; Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: butter.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Other frittatas you might like to try: