Salmon frittata
Savour this spin on the traditional Spanish tortilla, blending the richness of succulent salmon and golden potatoes with fresh asparagus–perfect for on-the-go.
Preparation
Step 1
4 eggs – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp pepper – 60 g boiled potatoes – ¼ bunch of green asparagus – 150 g baked salmon
Beat the eggs with a fork together with the Kikkoman Less Salt Soy Sauce and pepper. Mix with the sliced potatoes, chopped asparagus and diced salmon.
Step 2
1 tbsp olive oil – 1 tbsp parsley – 20 g rocket salad
Heat the olive oil in a frying pan. Add the eggs and other ingredients, and fry with the lid on until the eggs are set. Garnish with the parsley and serve on the rocket salad.
Recipe-ID: 1317
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/9/6/csm_Kikkoman_Naturally_Brewed_Less_Salt_Soy_Sauce_150ml_Dispenser_EN_vegan_73d375867e.webp "[Translate to Englisch (EU):]")
4 eggs – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp pepper – 60 g boiled potatoes – ¼ bunch of green asparagus – 150 g baked salmon
Beat the eggs with a fork together with the Kikkoman Less Salt Soy Sauce and pepper. Mix with the sliced potatoes, chopped asparagus and diced salmon.
1 tbsp olive oil – 1 tbsp parsley – 20 g rocket salad
Heat the olive oil in a frying pan. Add the eggs and other ingredients, and fry with the lid on until the eggs are set. Garnish with the parsley and serve on the rocket salad.
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