Servings: 6

Red Salmon & Potato Frittata Recipe Ingredients: 8 Eggs, beaten 4 Medium Sized Potatoes, peeled, cut into 3cm chunks, boiled in salted water until tender, well dra Salt Freshly Ground Black Pepper 4 tbsp Olive Oil 3 Spring Onions, thinly sliced 8 Semi Dried Tomatoes, thinly sliced 2 tbsp Chopped Parsley 2 x 210g cans Select Red Salmon, well drained, bones removed

Directions:
Preheat the onion to 200°C
Put the eggs, potatoes, spring onions, tomatoes, parsley and salmon into a bowl. Season and mix carefully but well.
Heat the oil over moderate heat in a frying pan about 24 cm in diameter. Carefully pour the mixture into the pan. Cook until you see it begin to bubble at the sides.
Place the pan in the oven for 25 minutes or until the frittata is well cooked.
Remove from the oven, loosen frittata away from the side of the pan with a knife and invert the pan onto a warm plate. Serve in wedges with salad.