Mackerel and Potato Frittata

Name: Mackerel and Potato Frittata
Yield: Serves 2 as a main course
Ingredients: Salt and pepper, to taste; Salt and pepper, to taste; 6 eggs; Scant ¼ cup (50 ml) milk; Two 4.4-ounce (125 g) tins of mackerel in sunflower oil, drained; 1 handful fresh spinach, coarsely chopped; Olive oil; Two 4.4-ounce (125 g) tins of mackerel in sunflower oil, drained; ¾ cup (75 g) grated fontina cheese; ¼ bunch of arugula, leaves only; 7 ounces (200 g) Yukon Gold potatoes, peeled and halved

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

7 ounces (200 g) Yukon Gold potatoes, peeled and halved
6 eggs

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 350°F (180°C).
Boil the potatoes in a pan with plenty of salted water until fork-tender. Let them cool a little before cutting them into slices. Set aside.
Whisk the eggs with the milk in a bowl, and season with salt and