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Recipe Category: Potato
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Smoked Trout Frittata With Potatoes Horseradish Chives Recipe
Ingredients
Serves 6
- 2 medium red-skinned potatoes, thinly sliced
- 1 tsp salt
- 3 large eggs
- 3 large egg whites
- 1/4 cup whole milk
- 1/2 tsp white pepper
- 2 tsps. extra-virgin olive oil
- 1 cup sliced sweet onions
- 1 cup smoked trout, flaked
- 1/4 cup crumbled goat cheese
- 1 tbsp freshly grated horseradish
- 1 tbsp chopped chives
Method
- Preheat the broiler and set the rack 3-4 inches away from the heat
- In a medium skillet, cover the potatoes with cold water, add 1/2 tsp salt and bring to a boil.
- Cook for 6-8 minutes or until just tender.
- Drain and cool.
- In a medium bowl, whisk together the eggs, egg whites, milk, pepper and remaining 1/2 tsp salt.
- Heat the olive oil in a medium skillet over medium heat.
- Add the onions and saute for 2-3 minutes, until slightly softened.
- Remove from heat and arrange the potatoes overlapping over the onions.
- Sprinkle on the smoked trout and goat cheese.
- Pour the eggs over top, cover and return the skillet to low heat.
- Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3-4 minutes.
- Remove from the heat and place under the broiler
- Cook until the eggs are puffed and lightly browned, about 2-3 minutes, or until the center is cooked through
- Remove from the oven and carefully slide the frittata out onto a plate
- Sprinkle on the dill and horseradish
- Cut into wedges to serve

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