salmon frittata

preheat oven to 220º celsius. boil 2 medium potatoes in their skin and allow to cool, then peel and dice.

whisk 6 large eggs, 100ml fresh cream, ¼ cup of grated cheese and salt and freshly ground black pepper to taste.

heat a large knob of butter in a 20cm non-stick ovenproof saucepan over medium heat. add the diced potatoes, 2 grated baby marrows and 120g of smoked salmon. pour over the egg mixture. cook for about 5 minutes over a low heat until the edges start to set.

place the saucepan in the preheated oven for about 10 minutes until cooked through.

serve with fresh rocket leaves and crusty bread.