Call it what you will, potato frittata, Spanish omelette, tortilla española or even tortilla de patatas you still have a great base for the most simple and frugal of meals, this one uses smoked trout and capers to push it over the edge!
Smoked Trout Potato Frittata.
This Smoked Trout Potato Frittata is another smoked fish recipe here on krumpli. One that joins a fairly long list.
In many ways, this is because it is difficult to get fish that is to my taste here on the great Hungarian Plain, but also because I love the stuff.
It is frugal and undoubtedly packs a massive punch of flavour. So much so that this recipe screams of the flavour of smoked trout but uses just 200g.
You could, of course, add more but it really is not required.
This recipe is also one of the larger dishes I make. Primarily because potato frittata makes a wonderful lunch dish for the remainder of the week as well as a main meal.
The Magic of Capers.
Capers appear all over the place on Krumpli, because just like smoked fish, I love them!
I use capers to ‘play the high notes’ in recipes. For example, the potatoes, onions and eggs in this recipe provide the textural base for this meal. The smoked trout provides the flavour base with that almost meaty, salty background. This is then set against the almost floral and zingy capers.
For those of you unfamiliar with capers. They are in effect the flower buds of the caper bush which has a much cooler name of the Flinders Rose.
Or they are they are the larger fully formed fruit of the caper bush. But as far as I am concerned you can use them interchangeably. You can find out more about them here.
The only difference being that I chop the larger of the two. But if you are so inclined the smaller of the berries do look a little ‘neater’ in dishes.