Drain the canned salmon, reserving the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.
Cook the potatoes in lightly salted boiling water for about 10 minutes, until tender. Drain thoroughly.
Heat the olive oil in a large non-stick frying pan and fry the potatoes for 4 to 5 minutes until browned, then add the leeks and fry for a few more minutes until softened. Season with a little salt and pepper.
Beat the eggs with the reserved salmon liquid, then pour into the frying pan. Cook over a medium-low heat to set the eggs on the base. Meanwhile, preheat the grill.
Set the surface of the frittata by cooking under the grill for a few minutes. Leave to cool for about 10 minutes, then serve (this will make it easier to handle).
Cook’s tip: Vary the filling as you wish, using cooked pasta instead of potatoes, and peppers or courgettes instead of leeks. If you prefer, bake the frittata in the oven for 20 to 25 minutes at 190°C, fan oven 170°C, Gas Mark 5, until set and browned.
• 1 x 213g can red or pink wild Alaska salmon
• 500g (1lb 2oz) new potatoes, cut into chunks
• 3 tbsp olive oil
• 1 large leek, thinly sliced
• 5 eggs, beaten
• Salt and freshly ground black pepper