zoom Martha's smoked mackerel, parsley & lemon frittata

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    Martha's smoked mackerel, parsley & lemon frittata

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    Martha's smoked mackerel, parsley & lemon frittata

    • Preparation time: 5 minutes to 10 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 25 minutes to 35 minutes 35 minutes

    Serves: 4 - 6


    450g new potatoes
    6 British Blacktail Large Free Range Eggs
    ½ x 25g pack parsley, chopped
    1 lemon, zest and juice
    25g butter
    230g smoked mackerel, bones and skin removed, torn into small pieces


    1. Bring a saucepan of salted water to the boil. Cut the new potatoes into chunky slices and boil for 8-10 minutes, or until tender. Drain and set aside.

    2. Crack the eggs into a measuring jug and season heavily with black pepper. Beat with a fork until well mixed, then stir in the parsley, lemon zest and juice. Preheat the grill to high.

    3. Heat a medium-sized oven-proof frying pan, about 21cm on the base on medium heat and throw in the butter. When the butter is melted and foamy, add the potatoes and torn mackerel pieces and toss to coat. Pour in the egg mixture, turn the heat down low and allow to cook for 5-7 minutes or until the edges of the frittata begin to firm up.

    4. Place the frittata under the grill and cook for 4-5 minutes. The top should be golden and set. Remove from the oven, and being extremely careful as the handle of the pan will be very hot, slide or invert the frittata onto a board or plate.

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    Alternative flavours
    Chorizo, butter bean & pepper
    120g pack Cooks’ Ingredients Diced Chorizo
    1 tbsp olive oil
    2 Romano peppers, sliced
    400g can butter beans, drained
    6 British Blacktail Large Free Range Eggs

    • Fry the chorizo in oil until crispy, then add the peppers and butter beans, and fry for 2 minutes more. Prepare the eggs as in the recipe (above), season and cook as above.

    Feta, Herb & Asparagus
    100g asparagus tips
    25g butter
    100g kale
    6 British Blacktail Large Free Range Eggs
    3 tbsp pesto
    100g feta

    • Bring a pan of water to the boil and blanch the asparagus for 1 minute, then drain. Melt the butter in a frying pan, add the kale and cook for 1 minute, then add the asparagus. Prepare the eggs as below, stirring in the pesto, then add to the frying pan. Crumble over the feta and cook as in the recipe (above).


    Martha’s tip

    Cook until the frittata is just set and the base is golden. Place a large plate over the pan and carefully invert to tip the frittata out onto the plate. Carefully slide the frittata back into the pan to cook the other side, until the whole thing is golden brown and cooked through.


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