Smoked Trout Frittatas

• 2 1/2 tablespoons extra virgin olive oil
• 1 pound Yukon gold potatoes, peeled, in 1/2-inch dice
• Salt
• 1 cup finely chopped onion
• 1 ounce speck, finely chopped
• 1 smoked trout, skin and bones removed
• 2 tablespoons minced fresh dill
• 7 large eggs, beaten
• Ground black pepper
• 1 cup sour cream

1. Heat 2 tablespoons oil in a 10-inch skillet.
2. Add potatoes and cook on medium-low for about 10 minutes, until they start to soften.
3. Sprinkle with salt.
4. Add onion, increase heat to medium and cook about 5 minutes longer, until onion and potatoes are tender.
5. Stir in speck and saute another minute.
6. Stir in trout and half the dill.
7. Transfer to a bowl and allow to cool 10 minutes.
8. Heat oven to 325 degrees.
9. Use remaining oil to grease 6 large (8-ounce) muffin tins.
10. Fold eggs into trout mixture.
11. Season generously with pepper and add additional salt if needed.
12. Spoon mixture into tins.
13. Place in oven and bake 15 minutes.
14. Fold remaining dill into sour cream and place in a serving dish.
15. Unmold frittatas and serve with sour cream alongside.

extra virgin olive oil, gold potatoes, salt, onion, speck, trout, fresh dill, eggs, ground black pepper, sour cream

Taken from cooking.nytimes.com/recipes/1014160 (may not work)