Smoked Trout Potato Frittata



500 g Potato, Sliced
250 g Onion, Sliced
1 Tsp Salt
1/2 Tsp Black Pepper
150 ml Olive Oil
200 g Smoked Trout, Flaked.
50 g Capers, Chopped if necessary.
10 Eggs, Lightly beaten.
40 g Spinach

Source from the awesome recipe blog :



1)Heat the olive oil in a large frying pan over low to medium heat.
2)Season the potato and onion with salt and pepper and then add to the olive oil and allow to cook, partially covered for 20-25 minutes stirring occasionally.
3)After they are softened a little, drain reserving a little of the oil.
4)Heat a 25cm skillet over medium heat and add a little of the drained oil
5)Mix together these cooked potatoes with all of the remaining ingredients ad then add to the skillet.
6)Add a lid and allow to cook for 20 minutes or until there is just a little wobble in the center of the frittata.
7)Remove the lid and flash under the broiler for 5 minutes until golden and that last wobble has just set.