Dinner

Potato and salmon frittata

This baked frittata can be cooked ahead and chilled until you're ready to serve. It's a perfect cocktail party dish or plate to share.
Potato and salmon frittataWoman's Day
12
1H 15M

Ingredients

Method

1.Preheat oven to slow, 150°C. Lightly grease and line a 3.5cm-deep, 20cm x 30cm tray with baking paper.
2.Place potatoes in a saucepan and cover with water. Bring to boil on high. Reduce heat to medium. Cook 12-15 minutes or until tender. Drain, cool and thinly slice.
3.In a jug, whisk eggs and cream together. Season to taste.
4.Arrange half each potatoes, salmon, cheese and herbs over base of tray. Pour over half egg mixture. Repeat layers.
5.Bake 55-60 minutes or until just set in the centre. Cool to room temperature. Chill until ready to serve.
6.Cut frittata into squares. Top with dollop of sour cream and extra dill.

Use starchy potatoes like desirees. They hold their shape well and make cutting the frittata into squares easier.

Note

Related stories