Haramona & Riwai Frittata (Salmon & Potato Frittata - A nice, light dish that combines fish of the sea and potatoes from the land.

Ingredients: -
400g Potatoes, cut into 2cm cubes,
2 Tbsp salted butter,
1 large onion, chopped finely,
2 cloves garlic, crushed,
6 eggs, lightly whisked,
210g tin of pink salmon, drained & flaked,
1 tsp dill,
¼ cup fresh parsley, chopped,
Salt & Pepper, to taste,
1 cup grated cheese,
80g salad leaves,
¼ cup french dressing,
METHOD: -
Preheat oven to 180°C (160°C fan bake), grease a 22cm baking dish.
Place the potatoes into a large pot of salted water. Bring to the boil, then simmer for 10 mins, until just cooked. Drain and cool for 10 mins.
Melt the butter in a frying pan. Add the onion and garlic cooking for 5 mins to soften.
In a large bowl place, the onions, garlic, eggs, salmon, dill, 2 Tbsp parsley, salt, pepper and ½ cup of cheese. Fold through the potatoes, pour into your baking dish and sprinkle with the remaining cheese. Place into the oven for 50 mins or until set in the middle.
Serve with a green salad.