Potato fritatta cubes with smoked salmon
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|500 g||Waxy potatoes|
|6||Eggs, lightly beaten|
|¼ cup||Parmesan cheese|
|1 to taste||Salt|
|¼ tsp||Cayenne pepper|
|200 g||Salmon, smoked|
|1 garnish||Sour cream|
- Heat oven to 180 degC. Brush a 17 x 27cm slice tin with oil. Cook cubed potatoes in boiling salted water for 5 minutes or until just tender. Drain well and then scatter over the base of the prepared tin.
- In a bowl, whisk eggs with milk, cream and grated parmesan cheese. Season with salt to taste and cayenne pepper. Pour mixture into tin to cover potatoes.
- Bake for 20 minutes or until set. Remove to cool in the tin. Turn out frittata and cut into 28 cubes. Cut salmon into 28 pieces.
- Top each cube of frittata with a little sliced smoked salmon and a small dollop of sour cream.
Tip: The frittata can be made up to two days in advance and stored covered in the refrigerator. Slice and add topping just before serving
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