Salmon frittata with beet-potato salad

Name: salmon frittata with beet-potato salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg bantam in the shell; 300 g fresh salmon; 15 g fresh dill; 2 onion; 6 medium sized egg; 5 el (olive oil; 500 g boiled beetroot; 120 ml dill horseradish dressing; 75 g chard

Frittata recipe (Italian version of the omelet) with salmon, potatoes, dill, onion, beetroot and chard.

Ingredients

Directions

Wash the bantam and halve the size.
Boil the bantam in a large pot of water with a little salt in 15 minutes until done. Turn off the heat, drain and let dry with the lid on the pan.
Meanwhile cut the salmon into cubes of 1 x 1 cm for the frittata. Pick the dill from the twigs and cut the onions into thin half rings.
Beat the eggs and season with pepper and salt. Put in the salmon and half of the dill.
Heat 2 tablespoons of oil in 2 frying pans, spread the onion over it and bake for 2 minutes on a high heat. Divide the egg mixture over the pans and scoop.
Fry the frittata on medium heat with a lid on the pan in 10 min. Until done. The egg must be completely solidified.
Meanwhile, peel the beetroot and cut into thin segments.
Mix the oil, the dill-horseradish dressing, chard, dill and stew with the beetroot and season with salt and pepper.
Cut the frittata into quarters, spread over the plates and serve with the salad.