Salmon and potato frittata with fresh chilli salsa

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Preparation time:: 20 mins

Cooking time:: 20 mins

Serves:: 2-4

Ingredients

250g baby chat potatoes
200g skinless, boneless salmon fillets
2 cloves garlic, crushed
6 eggs, beaten
2 tblsps chopped fresh parsley
Salt and pepper, to taste
2 tblsps olive oil
1/4 cup grated tasty cheese
Fresh parsley, to garnish

Chilli Salsa
2 tomatoes, finely chopped
1 long red chilli, finely chopped
1/2 cup drained marinated char-grilled
capsicum strips, finely chopped

Salmon and potato frittata with fresh chilli salsa

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Method

1. Boil potatoes for 12 minutes, or until almost tender. Drain and cool. Thinly slice. Cut salmon into 1.5cm pieces. Place in a large bowl with garlic, eggs and parsley. Season. Mix well. Gently stir in potatoes.
2. Heat oil in a deep, 24cm round, heavy-based, ovenproof frying pan. Swirl to coat side of pan with oil. Add egg mixture. Cook over a low heat for 5 minutes. Sprinkle with cheese. Transfer pan to a moderate oven (180C). Cook, uncovered, for 20 minutes, until just set. Stand for 5 minutes. Turn out onto a chopping board.
3. To make chilli salsa, combine tomato, chilli and char-grilled capsicum in a small bowl. Mix well.
4. Serve frittata topped with salsa. Garnish with parsley.