This is a good way to liven up some leftover cooked potato and eggs and turn them into a substantial breakfast dish. If you don’t like smoked salmon, sliced ham or lean back bacon make a good addition instead
- 25g butter
- 1tbsp vegetable oil
- 1 bunch spring onions, chopped
- 250g cooked potato, sliced
- 150g smoked salmon trimmings, chopped
- Salt and freshly ground black pepper
- 6 large eggs, beaten
- Handful of caper berries and extra smoked salmon to serve
Pre-heat oven to 170°C/325°F/Fan 150°C/Gas Mark 3. Use about 2tsp of the butter to thickly grease a 23cm round baking dish and put on a baking tray.
Melt the remaining butter in a large frying pan with the oil and stir fry the spring onions with the potato for 5 mins. Drain well and spoon into the prepared dish. Mix in the smoked salmon.
Season the eggs lightly and pour into the dish making sure it seeps all round the contents of the dish. Bake in the oven for 40-45mins until just set.
Serve straight from the dish, sliced and accompanied with caper berries and extra smoked salmon.
Top tip for making Hot smoked salmon frittata
This baked egg dish makes a delicious cold snack too, served with salad or in small pieces on skewers as a tapas-style dish.