Smoked Mackerel Potato Frittata Recipe
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 mackerel and capers to push it over the edge!
Servings 2 Servings
Calories 836kcal
Ingredients
- 2 Medium Medium Waxy Potatoes 450g
- 125 ml Cooking Oil ½ Cup
- 1 Small Onion 100g
- 225 g Smoked Mackerel Fillets 8oz
- 50 g Capers ⅓ Cup
- ½ teaspoon Salt
- 5 Large Eggs
Instructions
- Peel the potatoes and cut them into slices 5-6mm (¼") thick. I use a mandolin to cut both the potatoes and onions.
- Heat the oil in a 30cm (12") frying pan over a medium-high heat and fry the potatoes (flipping occasionally) until they are golden and tender to the tip of a knife. This will take around 10-12 minutes.
- Peel and cut the onion into 2-3mm (⅛") thick rounds, place them in a mixing bowl and toss in the capers.
- Remove the skin from the smoked mackerel fillets, pick out any bones and add them to the bowl with the onions.
- By now the potatoes should be cooked, remove them from the pan and drain them on kitchen paper, season them with salt and add them to the onion and mackerel mix.
- Transfer the potato and onion mix to a 20cm (8") frying pan.
- Crack the eggs into a bowl and beat them, then pour them over the potato mix, ensuring the egg gets to the bottom of the pan.
- Place the pan on a medium heat, cover with a lid (or foil) and cook for 12-15 minutes. The egg should be set around the side of the pan.
- Heat a grill (broiler) as high as it will go, then slide the frittata under the grill and cook for 3-4 minutes or until nicely golden.
Notes
The calorific value for this recipe assumes you are serving two people, but it will serve 4 for lunch.
Nutrition
Serving: 1 | Calories: 836kcal | Carbohydrates: 55g | Protein: 49g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 33g | Cholesterol: 549mg | Sodium: 1463mg | Fiber: 6g | Sugar: 6g
