Ingredients

• 900g/2lb floury potatoes
• cut into 1cm/½in chips
• drizzle of rapeseed oil
• 6 free-range eggs
• 2 tbsp milk
• 60g/2¼oz smoked salmon trimmings
• 1 tbsp oil
• 85g/3oz broccoli (about one quarter of a broccoli head)
• florets thinly sliced
• 100g/3½oz frozen peas
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Spread the chips on a large baking tray in a single layer
• drizzle with oil
• then season well with salt and pepper. Bake for 45 minutes
• turning from time to time
• or until golden-brown and crisp.
• Meanwhile
• crack the eggs into a bowl
• add the milk and a pinch of salt and pepper
• then whisk. Stir in the smoked salmon.
• Heat half the oil in an large ovenproof frying pan over a medium-high heat. Fry the broccoli for 3 minutes
• then add the peas and fry for a further 1 minute.
• Add the remaining oil
• shake the pan to evenly distribute the greens
• and turn the heat up to high. Pour in the egg mixture and cook for 1 minute.
• Reduce the heat to medium and fry for 2-3 minutes
• or until the base is cooked and golden.
• Bake the frittata for 10-12 minutes
• or until the top is bubbled up and the frittata is fairly firm. Leave to cool.
• Slide the frittata onto a plate
• cut it into slices and serve with the chips.