Shane Rigney's Smoked Salmon, Potato and Creme Fraiche Fritatta
Will serve 6 generous portions
Ingredients:
1. 18 medium or large free range eggs
2. A dash of fresh cream or milk
3. 300-400g of your favourite smoked salmon flaked loosely
4. 6 baby potatoes boiled in salted water until just tender and them sliced into 1inch thick slices
5. 1 300g tub of creme fraiche full fat
6. A bunch or fresh dill and parsley finely chopped
7. A generous knob of butter
8. A glug of olive oil
9. Sea salt & pepper to taste
Method:
? Crack the eggs into a large mixing bowl with the milk or cream and whisk until you have a fluffy consistency, add a little salt and pepper
? Turn the oven on to 180C to preheat
? In a large heavy bottom frying or saucepan melt the butter and oil together over very gentle heat
? When melted add the eggs and carefully start to fold around the edges and into the middle of the pan with a spatula. You are looking to cook out the eggs a little to help in the oven but not to scramble
? Once you can see the eggs start to cook from the bottom of the pan, we want the mixture roughly half cooked, dot the potatoes, salmon and herbs around the wet eggs and continue to gently fold another couple of times.
? Top the frittata with blobs of creme fraiche and push down gently with the back of a spoon. Pop into the oven and cook for 10 to 15 mins until just set when touched in the middle.
? Allow to cool for 10 minutes out of the oven for 15 minutes and then very carefully run a palette knife or spatula around the edge of the pan to release the frittata.
? Place a chopping board or large plate over the top of the pan and using an oven glove to hold the bottom carefully but quickly turn out the frittata.
? Cut into slices and serve with some sourdough toast, salad and another drizzle of creme fraiche.
