This is a really tasty smoked haddock frittata recipe. Taking a classic Spanish dish and giving it a smokey fish twist that pairs up very nicely with some healthy spinach. It makes a great lunch or supper, that is very easy to make and could be perfect for some alfresco dinning.

Quantities in the recipe below are for two people.

Walter Purkis Smoked Haddock

In our Crouch End smokehouse we use the traditional method of smoking which requires the fish being suspended over slow burning or smoldering wood shavings. The fish are left hanging for many hours to be naturally infused with smoke. The fish is high above the burning wood so that it is kept cool during the smoking process. We use traditional skills and recipes that have been handed down through the family for at least six generations. More about our smokehouse here >>

Ingredients For Smoked Haddock Frittata

200g cooked smoked haddock, cut into chunks
4 large eggs
3 tbsp. semi-skimmed milk
10 fresh chives, chopped
1 tbsp. sunflower oil
50g baby spinach leaves, washed
75g mature cheddar cheese, grated

Cooking Method For Frittata

Preheat the oven to 180ºC/fan 160ºC/gas mark 4.

Beat the eggs in a bowl with a fork, combining with the milk and chopped chives.

Heat the vegetable oil in an ovenproof frying pan over a medium heat and gently fry the haddock for 2 minutes, turning it over half way through.

Add the spinach leaves and cook for a few minutes, until wilted.

Pour the egg mixture into the frying pan, making sure it spreads evenly around the fish. Cook over a low heat for 3-5 minutes, until the egg is set around the edges.

Sprinkle with the grated cheddar cheese, then place the frittata in the oven for 6 minutes until the egg is cooked through and spongy. While the frittata is in the oven, preheat the grill to a high setting. When the frittata is cooked, place under the grill and allow the cheese bubble.

Serve the frittata from the pan – it’s perfect with a mixed salad.