Prep: 5 mins
Cook: 20 mins
1 Large Russet Potato
3 tbsp unsalted Butter
3/4 tsp salt
10 Large Eggs
1/3 cup cream
1 cup grated parmesan cheese
250g Belhaven Cold Smoked Salmon
Preheat oven to 375ºF. Heat a nonstick, oven-safe skillet over medium high heat, and add the butter to the pan.
Using a food processor fitted with the shredding blade, shred the potatoes. (Alternatively use a cheese grater) Immediately place the potatoes into the hot skillet, and season with ½ teaspoon salt. Cook for about 10 minutes, until crispy and golden brown.
In the meantime, whisk to combine eggs, cream, parmesan cheese, and remaining ¼ teaspoon of salt. Pour into the potato skillet. Let this cook on the stove for 2 minutes until the egg starts to set on the side of the pan. Transfer to the oven, and cook for about 10 minutes. The frittata is done when you jiggle the pan, and there’s no liquid-y egg in the middle.
Flip the frittata out of the pan, cut into slices, serve with cold smoked salmon and sour cream, and enjoy!
Recipe from The Pioneer Woman