Smoked Salmon, Spinach, Mushroom, Potato Frittata

 

100g smoked salmon

100g mushrooms, sliced

150g baby spinach 

350g potatoes, peeled and chopped into small cubes

Salt and pepper 

20ml double cream

3 eggs, beaten 

Boil the potatoes in salted water, until they are just cooked, about 10 minutes. Place potatoes in oven proof dish. 

Tear up the salmon and spread over the potatoes with the spinach and mushrooms.

Mix gently so as not to break up the potatoes. 

Season with salt and pepper to taste. 

Add the double cream to the eggs and stir well.

Pour over the potato mixture. 

Give it a little shake to ensure it coats everything. 

Bake in the oven for 30 minutes or until a knife comes out clean.