FRITTATA DI SALMONE E CIPOLLE ROSSE
Some say frittata some say tortilla! Well, the Italians and Spanish at least! This is my version of a recipe gleaned form the work of Gino D’campo. He uses cod and chives – but I reckon this one with salmon and basil is better! I love making these – not much work for lots of reward flavour wise and it looks so fab on the plate!
You can get at least 6 good portions out of this – or more if you want to serve it as a tapas cut into squares.
300 gm of fresh salmon fillet skin removed
8 eggs – good ones!
Small bunch of basil leaves torn
Salt and black pepper
100 ml olive oil
1 large red onion peeled and thinly sliced
700 gm potatoes peeled and cut into 2 cm chunks
Place the salmon in a pan and cover with water. Bring to the boil and simmer for 8 minutes. Put to one side for a minute to cool, then strain and put salmon on a plate whilst you get everything else sorted.
Beat the eggs in a bowl – do not use cheap eggs – for what it is worth I used chestnut marines – anyway, the flavour of this dish is so much better with good organic ones. Add the basil and season. Stir.
Pour the oil into a non stick frying pan and pop onto a medium heat. Fry the onion for 4 minutes until softened, sit now and then with a wooden spoon. Add the potatoes, season with a little salt and a bit more black pepper. Continue to cook for 15 minutes more. Potatoes should be tender – might take up to 20 minutes. Flake the salmon and add to the pan and stir everything together. Now add the eggs and cook on a low heat for 15 minutes.
Preheat the grill. After the 15 minutes is up, pop the frying pan under the hot grill for about 3 to 4 minutes to allow the frittata to set – the top should have turned a light brown colour.
Transfer to a wam plate and slice and serve. Crusty bread goes down well with this. I served a dish of melanzane parmigiana too. Good buddies!
A fabulous, light supper dish. Tasty and satisfying.