Herbed Sal­mon and Potato Frit­tata

Canadian Living - Quick & Easy - - EXTRA MEALS -

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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.