Smoked Salmon and Pea Frittata

• 17 12 ounces new potatoes
• 7 ounces smoked salmon
• 8 large eggs
• 2 tablespoons fresh dill, chopped
• 3 12 ounces baby peas, frozen
• 3 tablespoons olive oil

1. Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes.
2. Drain well and leave to cool slightly.
3. Cut the salmon into wide strips.
4. 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.
5. Finally, stir in the potatoes.
6. 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.
7. Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it.
8. Slide it back into the pan and cook for a further 5 minutes to brown the underside.
9. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges.

potatoes, salmon, eggs, fresh dill, baby peas, olive oil

Taken from www.food.com/recipe/smoked-salmon-and-pea-frittata-305566 (may not work)