Smoked Salmon Frittata

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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