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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Cut the salmon into wide strips. | 3. 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. | 4. 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. | 5. Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it. | 6. Slide it back into the pan and cook for a further 5 minutes to brown the underside. | 7. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new potato	17 1/2	ounces		441.2917	0.0	98.175	2.4792
salmon	7	ounces	smoked	281.6333	0.0	39.3493	12.5743
egg	8			572.0	2.88	50.24	38.04
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
baby pea	3 1/2	1/2		416.5	69.58	27.3788	4.9
olive oil	3	tablespoons		358.02	0.0	0.0	40.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.