500g new potatoes

200g pack smoked wild salmon

8 large eggs

2 tbsp chopped dill

100g frozen petits pois

Preparation

Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.

Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, peas and plenty of salt and pepper.

Finally, stir in the potatoes.

Heat 3 tablespoons of olive oil in a large non-stick frying pan, carefully pour in the egg mixture and cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface.

Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it.

Slide it back into the pan and cook for a further 5 minutes to brown the underside. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges.

A tomato and chive salad tastes very fresh with this.