Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Chunky kedgeree frittata with new potatoes recipe

10 ratings

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. See method

Serves 4
20 mins to prepare and 30 mins to cook, plus cooling
428 calories / serving
Gluten-free

Ingredients

350g (12oz) Jersey Royal or new potatoes, scrubbed and cut into chunks
2 x smoked haddock fillets
6 large eggs
100ml (3 1/2fl oz) semi skimmed milk
1 x 500g pack fresh garden peas, podded (see tip)
15g (1/2oz) fresh parsley, leaves picked and chopped
15g (1/2 oz) fresh coriander, leaves picked and chopped
1 tbsp olive oil
1 small onion, chopped
1 heaped tbsp medium curry powder

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
1790kj
428kcal 21%
Fat
18g 25%
Saturates
5g 23%
Sugars
6g 7%
Salt
2.2g 36%

of the reference intake
Carbohydrate 32.1g Protein 38.8g Fibre 8.5g

Method

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.

See more Picnic recipes