Frittata with Smoked Salmon and Asparagus

How to prepare frittata with smoked salmon and asparagus

1. Boil the potatoes in their skins until a fork goes in easily (approximately 35-40 minutes). After they cool down a bit, peel them.
2. Massage the asparagus with a little oil and place on a preheated grill pan 5 minutes before cooking. Cook for about 2-3 minutes per side. Remove to a plate and sprinkle with salt and black pepper.
3. Cut the potatoes into medium cubes. Add the salmon cut into cubes or torn into strips and the finely chopped dill. Sprinkle with salt and mix by hand, crumbling the potatoes slightly while doing so.
4. Separately, beat the eggs well with the yogurt, then add the milk and a little salt and beat again thoroughly, so the mixture is well homogenized.
5. Pour 2/3 of the egg mixture over the potato mixture and gently mix with a spoon.
6. Heat a pan (approximately 22-24 cm) well and add 2 tablespoons of oil. Add the plain egg mixture. It should sizzle in the pan and the edges should puff up, a sign that the pan was hot enough.
8. Then add the potato and egg mixture to the center of the pan, but don't level it, just gently shake the pan to settle the contents.
9. Place the asparagus spears on top, pressing them gently into the mixture.
10. Transfer the pan to the oven preheated to 170C and leave for 15 minutes. Then switch the oven to the grill setting (240C if your grill has a thermostat) and leave for about 3-5 minutes, just until the edges puff up more and brown nicely. Monitor the frittata during this time so it doesn't burn.
11. Check that the edges of the frittata aren't stuck to the pan and slowly, since it's more delicate, transfer it to a large plate. Grind black pepper on top and if desired drizzle a little olive oil. Serve immediately, with fresh bread and pickled cucumbers.

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