Potato frittata with jack mackerel
A delicious frittata with sustainably caught horse mackerel. At least as tasty as Atlantic mackerel, but sustainably sourced! A dish that warms you up!
Delicious with fresh smoked jack mackerel or canned!
Cook the potatoes in plenty of salted water until just tender. Let them cool slightly and slice them. 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. Heat 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, sprinkle with 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.
