Potato frittata with jack mackerel
A delicious frittata with Fish Tales jack mackerel. Just as tasty as Atlantic mackerel, but sustainably sourced! This dish is a hug on a plate!
Delicious with fresh smoked jack mackerel or canned!
Cook the potatoes in plenty of salted water until tender. Let them cool slightly. Slice them and set aside.
Whisk the eggs in a bowl, add the milk, and season with salt and pepper. Gently fold in the potato slices and mix until everything is well coated.
Preheat the oven to 180°C. Warm some olive oil in an ovenproof pan over medium heat, then pour in the potato-egg mixture. Press the mackerel pieces into the mixture and cook over low heat with the lid on until the egg starts to set.
Top the frittata with spinach and cheese, and season with salt and pepper. Place the pan in the oven for 5-7 minutes, until the spinach has wilted and the cheese has melted. Serve the frittata with garden cress.
