Herbed Salmon and Potato Frittata
MAKES 8 servings
Stir together ¼ cup chopped fresh basil and 3 tbsp each chopped fresh chives and fresh dill; set aside. In 10-inch (25 cm) ovenproof or cast-iron skillet, heat 1 tbsp olive oil over medium heat, brushing up over side of pan. Fry 1½ cups diced peeled cooked red or white waxy potato (about 1 large) with a pinch each of salt and pepper, stirring, until light golden, about 5 minutes. Add 2 cloves garlic, minced; cook, stirring, until fragrant, about 1 minute. Meanwhile, in bowl, beat 10 eggs. Stir in ¼ tsp each salt and pepper and all but 1 tbsp of the basil mixture. Pour over potato mixture; reduce heat to medium-low and cook until bottom and side are set but top is still slightly runny, about 15 minutes. Broil until top is golden and set, about 2 minutes. Top with 170 g smoked salmon and 2 tbsp sour cream. Sprinkle with remaining basil mixture.