Salmon Leek and Potato Frittata

Olive oil spray
2 red potatoes, thinly sliced
1 leek, sliced
1/3 cup dill
185g hot smoked salmon, coarsely flaked
8 eggs, lightly whisked

Cook potato in pan with small amount of olive oil spray for 1 min each side until golden and tender.
Transfer to a plate.
Add leek to pan and cook, stirring for 5 mins or until leek softens. Transfer to a medium bowl.
Coarsely chop half the dill sprigs.
Spray pan with olive oil spray.
Arrange potato, leek and salmon over base of the pan.
Whisk eggs and chopped dill. Season.
Pour egg mixture over salmon mixture in pan.
Place pan over medium-low heat and cook for five minutes or until egg mixture is almost set.
Place under grill for five minutes or until golden and cooked through.
Set the frittata aside for two minutes, still in the pan, Cut into wedges. Sprinkle with remaining dill to serve.