We’ve found a way to make one of the most perfect dishes in the universe even more perfect. Yes, friends, the potato frittata is worlds better with the addition of Wildfish smoked King salmon. It’s difficult to write about this frittata because we find ourselves wanting to run to the kitchen and cook one, but we’ll persevere for your sake.

Get ready to be very happy.

Serves 2

INGREDIENTS

1 can Wildfish smoked King salmon
2 eggs
1 medium potato, medium dice
1 small red bell pepper, small dice
½ medium onion, small dice
1 handful rough chopped Italian parsley
salt
pepper

TECHNIQUE

You’ll need an 8 inch non-stick skillet and a rubber spatula.

Pour your preferred cooking oil ¼ inch deep in the bottom of the skillet and heat over medium high flame. When the oil is hot, add the potato, onion and pepper. Toss the vegetables to coat them evenly with oil. Reduce the heat to medium low, and allow the potato to cook until evenly browned, tossing occasionally.

While the vegetables are cooking, beat the eggs with a splash of water and a pinch or two of salt and pepper. You could also whisk in a few pinches of smoked paprika for an extra pop of flavor.

When the potato is lightly browned and fork tender, drain most of the oil from the pan. Drain the can juices from the salmon (don’t forget to save it for other cooking!) and gently break apart the fish into large flakes. Add the fish and parsley to the pan and carefully fold them evenly into the vegetable mixture. You want to keep the flakes of smoked salmon as large and intact as possible.

Return the pan to medium heat and toss gently to warm the fish. Spread the contents of the pan evenly across the bottom and pour the eggs over the mixture. Tilt the pan to and fro to spread the egg throughout the fish and vegetable mixture. Reduce the flame to medium low, cover and cook until the eggs have just set. Use the spatula to gently free the frittata from the sides and bottom of the pan.

Here’s the fun part! Cover the skillet with a plate, food side facing the frittata. Pick up the skillet, and hold the plate against it with your remaining hand, then flip the skillet and plate simultaneously, sending the frittata onto the plate. Return the skillet to the flame, then nudge the frittata back in to cook the other side for a few minutes more. If you wish, you can sprinkle some grated Parmesan cheese onto the frittata while it finishes.

Slide the finished frittata onto a fresh plate, sprinkle with a bit of salt and pepper, and enjoy!