Name: Potato and salmon frittata
Cook time: 75 min
Total time: 75 min
Yield: 12
Ingredients: 1.25 kilogram peeled potatoes; 6 eggs; 600 millilitre cream; 400 gram sliced smoked salmon; 3/4 cup tasty cheese, grated; 1/4 cup each dill and parsley, chopped, plus extra dill to serve; sour cream, to serve

Potato and salmon frittata

This baked frittata can be cooked ahead and chilled until you're ready to serve. It's a perfect cocktail party dish or plate to share.

Serves 12

Cook

1H 15M

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Ingredients

1.25 kilogram peeled potatoes

6 eggs

600 millilitre cream

400 gram sliced smoked salmon

3/4 cup tasty cheese, grated

1/4 cup each dill and parsley, chopped, plus extra dill to serve

sour cream, to serve

Method

1.Preheat oven to slow, 150°C. Lightly grease and line a 3.5cm-deep, 20cm x 30cm tray with baking paper.

2.Place potatoes in a saucepan and cover with water. Bring to boil on high. Reduce heat to medium. Cook 12-15 minutes or until tender. Drain, cool and thinly slice.

3.In a jug, whisk eggs and cream together. Season to taste.

4.Arrange half each potatoes, salmon, cheese and herbs over base of tray. Pour over half egg mixture. Repeat layers.

5.Bake 55-60 minutes or until just set in the centre. Cool to room temperature. Chill until ready to serve.

6.Cut frittata into squares. Top with dollop of sour cream and extra dill.