Lunches

Smoked Haddock & Potato Frittata

10 mins
Prep
15 mins
Cook

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Ingredients

  • 150g smoked haddock fillet
  • 150g cold cooked potatoes, sliced into discs
  • 4 large eggs
  • 2 tbsp milk or cream
  • 1 spring onion, finely sliced
  • 40g mature Irish cheddar, grated
  • 15g butter (for the pan)

Method

  1. Place the smoked haddock in a shallow pan with a tiny splash of water, cover, and steam gently over medium heat for 4-5 minutes until the fish opaque and flakes easily. Discard any skin and flake the meat into large chunks.
  2. Whisk the eggs, milk, sliced spring onion, salt, and pepper together in a bowl.
  3. Melt the butter in a medium non-stick, oven-safe frying pan over medium heat. Arrange the sliced cooked potato discs across the bottom of the pan and let them fry for 2 minutes.
  4. Scatter the flaked smoked haddock evenly over the potato layer, then pour the whisked egg mixture directly over everything.
  5. Cook undisturbed over medium-low heat for 5-6 minutes until the base and sides are completely set but the top is slightly wet. Scatter the grated cheddar over the surface.
  6. Place the pan under a preheated hot oven grill for 2-3 minutes until the top puffs up, the cheese turns golden-brown, and the center is set. Slice into wedges and serve with a side salad.

A rapid, high-protein lunch that utilizes the distinct savory depth of Irish smoked fish. Leftover cold boiled potatoes and flaked smoked haddock are baked into a fluffy, golden egg frittata.