Steps
- Thickly slice 500g of new potatoes. Boil in salted water for about 10 minutes, until just tender, then drain and cool slightly.
- Cut 200g of smoked salmon into wide strips. Beat 8 large eggs until lightly frothy, then mix in the salmon, 2 tablespoons of chopped dill, and 100g of frozen peas.
- Season with salt and pepper and fold in the potatoes. Heat 3 tablespoons of olive oil in a 12in / 30cm nonstick skillet over low heat and add the mixture.
- Cook for 10-15 minutes, until set just beneath the surface. Invert onto a plate, slide back into the skillet, and cook for 5 minutes, until golden underneath and set through.
- Slide onto a plate and cool for 5 minutes before cutting into wedges.