Frittata With Smoked Salmon and Mascarpone

Essence columnist Barb Palmer has been part of the friendly team at Rangiora New World for 20 years, the last eight as their Brand Ambassador sharing recipes and ideas with customers.

If you’re looking for something to cook Dad for Father’s Day Brunch we have a very tasty Frittata filled with Smoked Salmon, grated potato topped off with Mascarpone. This is a New World favourite from a few years back and will certainly make Dad’s Day special.

You can plan ahead and precook the potatoes the day before, store them in the fridge and grate them on the day, they are certainly easier to grate cold. If you can’t get hold of any fresh chillies just use a sprinkling of dried chilli flakes. If the frittata looks a bit pale put it under the grill for a few minutes and it will go nice and crispy. Before you remove it from the pan run a scraper around the edges to loosen it and then it will slide out easily.

Serve it up in wedges with a dollop of Mascarpone, some of your favourite relish on the side and of course freshly brewed coffee for dad. If you have any left, it’s great cold the next day.

Wishing the Dads, Grandads and all the father figures in our children’s lives a wonderful Father’s Day.

Frittata With Smoked Salmon and Mascarpone

Serves   4

Prep time and cooking time: 25 mins

Ingredients

• 8 eggs

• 1 red chilli, deseeded and diced •

2 cooked potatoes and grated

• 3 spring onions, cut into strips

• 300 grams smoked salmon cut into strips

• 2 T vegetable oil

• 2 T butter

• salt and pepper

• 3 T mascarpone to garnish

Heat the oil and butter in a large fry pan, fry the potato and diced chilli. Whisk the eggs, season with salt and pepper and pour in the pan. Place the smoked salmon and spring onions on top, gently stir, cover and cook over a low heat for 8-10 minutes until the eggs are set.

Season with salt and pepper. Garnish with a few spoonfuls of mascarpone, and serve in wedges.