METHOD

1. Cook the potatoes: Peel and cut the potatoes into medium chunks. Add them to a pot of salted water and bring to a boil. Cook for about 15 minutes, or until the potatoes are tender when pierced with a fork. Drain and set aside to cool slightly. You want some of the steam to escape here so that the potatoes dry out before adding to the frittata.
2. Prepare the egg mixture: In a large bowl or blender, whisk together the eggs, milk, salt, and cracked black pepper. Be careful not to over-blend, as this can cause the eggs to become frothy. If you are using a blender, a few pulses will do the trick.
3. Assemble the frittata: Line a 27cm x 27cm baking dish (or a similarly sized dish). Spread the boiled potatoes evenly over the base of the dish. Layer the smoked salmon over the potatoes.
4. Pour the egg mixture: Gently pour the egg mixture over the potatoes, salmon, and feta, making sure it's evenly distributed.
5. Add the feta: Crumble the feta cheese on top of the smoked salmon and potatoes.
6. Bake: Preheat the oven to 180°C (350°F). Bake the frittata for 35-40 minutes, or until the eggs are set and the top is lightly golden.
7. Serve: Allow the frittata to cool for 15 minutes before slicing. Top with fresh dill and serve warm or at room temperature. Store in the fridge for up to four days.

Notes

• You can substitute the boiled potatoes with leftover roasted potatoes or sweet potatoes, or almost any other cooked vegetable!