Smoked Salmon and Potato Frittata with Rocket Salad and Salsa Verde

Steps

1. oven to 200°C. Bring a medium pot of salted water to the boil.
2. Cook potatoes in pot of boiling water for 8–9 minutes until just tender, drain and set aside to steam dry.
3. In a large bowl, whisk eggs and sour cream together until smooth. Flake salmon into large pieces into mixture, checking for any remaining bones. Add thyme and salt and gently fold through.
4. Heat a drizzle of olive oil in a medium, heavy-based fry-pan (preferably oven-proof) on medium heat. Fry spring onions (white part) for 1–2 minutes until lightly coloured, then turn off heat. Add potatoes and gently pour salmon/egg mixture into pan. Use a spoon to spread out evenly and give pan a shake.
5. Transfer pan to oven and bake for 12–14 minutes or until frittata is set (centre will spring back when pressed). Allow to rest for 5 minutes before cutting into wedges. If you do not have an oven-proof fry-pan, cook frittata in a greased, medium, baking dish for 20–25 minutes or until set.
6. While frittata is cooking, prepare the salad. Remove core from pear and slice thinly; toss with rocket leaves, lemon juice and olive oil just before serving; season with salt and pepper.
7. Divide frittata and salad between plates. Dollop salsa verde on the side and garnish with spring onion (green part).