Potato frittata with jack mackerel
A delicious frittata with sustainably caught jack mackerel. At least as tasty as Atlantic mackerel, but caught the right way! A dish that warms you up from the inside out!
Delicious with smoked jack mackerel or canned!
Cook the potatoes in plenty of water with a pinch of salt until just tender. Let them cool slightly, then slice them into rounds. Set aside.
Whisk the eggs in a bowl until smooth, then add the milk and season with salt and pepper. Gently fold in the potato slices, ensuring they are well coated.
Preheat the oven to 180°C. Heat some olive oil in an ovenproof pan over medium heat, then add the potato-egg mixture. Press the mackerel pieces into the mixture and cook on low heat with the lid on until the eggs start to set.
Top the frittata with spinach, sprinkle with cheese, and season with a little 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.