A summery take on a classic omelette, this tasty frittata, packed with smoked haddock, onion and peas and served with the season’s finest Jersey royals, is simple to make and tasty to boot.
- Put the potatoes in a pan of cold water, bring to the boil and cook for 5-7 minutes or until just tender. Drain. Meanwhile, put the smoked haddock in a shallow pan (with lid) and add just enough water to cover. Put on a lid and bring to a simmer for 5 minutes or until the fish is just cooked through. Drain and pat dry with kitchen paper. Flake the flesh and discard the skin.
- Beat the eggs with the milk in a large bowl. Add the haddock and potatoes. Stir through the peas, parsley and coriander. Season to taste.
- Preheat the grill to medium-high. Heat the oil in a 23cm (9in) non-stick, ovenproof frying pan. Add the onion and cook, stirring occasionally, for 5 minutes until softened. Add the curry powder and cook, stirring, for 2 minutes.
- Tip the fish, potato and egg mixture into the pan. Cook over a low heat for 8-10 minutes until almost all of the frittata is set, then put under the grill until the top is set and golden. Allow to cool in the pan for 10 minutes. Invert the frittata onto a plate. Serve immediately or cool completely and cut into pieces to pack up for a picnic.
Tip: If you’re short on time, use 125g (4oz) frozen peas instead of fresh.
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