8 Large Eggs
200g Specially Selected Smoked Salmon – choose between Beechwood or Beetroot
40g Kale
300g Maris Peer baby potatoes 80g Leeks 30g Greenvale butter Splash of olive oil Sea salt and black pepper
Preheat the grill to medium
Thinly slice the potatoes, cook in some boiling salted water for 3 mins - then drain
In a bowl, break the eggs and whisk, season with a little salt and some black pepper
Cut the smoked salmon into strips
Wash, and dry the leek – then thinly slice
Shred the kale
Melt the butter with the olive oil into a large non-stick frying pan
Add the potato, egg, leeks and kale – cook on a low light gently stirring for a few mins
Add the smoked salmon, and stir round once
Cook the frittata for 2/3 mins on a very low light without stirring – to set the base
Then put the frying pan under the grill and cook for about 2/3 mins till the top is slightly browned and the frittata is set
Transfer to a plate and cut into slices