Sardine and Potato Frittata with Summer Salad

1.Preheat your oven to 190°C (375°F). Lightly grease a 9-inch oven-safe skillet or use an oven-safe non-stick pan.

2.Prepare the potatoes: In a small saucepan, cover the sliced potatoes with water and bring to a boil. Cook for 3-4 minutes until slightly tender but still firm. Drain well.

3.Sauté the vegetables: Heat the reserved 1 tablespoon of sardine oil in the same skillet over medium heat. Add the sliced onions and cook until softened and translucent, about 5 minutes. Add the par-cooked potatoes and cook for another 3 minutes, stirring gently to coat.

4.Assemble the frittata base: Reduce the heat to low. Arrange the onion and potato mixture evenly across the bottom of the skillet. Gently flake the drained sardines over the potatoes, distributing them evenly.

5.Prepare the egg mixture: In a medium bowl, whisk together the eggs, heavy cream, chopped parsley, Parmesan cheese, salt, and pepper until well combined.

6.Pour the egg mixture over the sardines and potatoes in the skillet, ensuring the liquid seeps into all the gaps. Let it cook undisturbed on the stovetop for 3-4 minutes until the edges begin to set.

7.Transfer the skillet to the preheated oven and bake for 18 to 22 minutes, or until the frittata is puffed, set in the center, and lightly golden brown on top.

8.While the frittata bakes, prepare the salad: In a separate bowl, combine the lettuce greens, sliced cucumber, and halved cherry tomatoes.

9.Make the dressing: Whisk together the 1 tablespoon of olive oil, white wine vinegar, salt, and pepper. Toss the salad gently just before serving.

10.Remove the frittata from the oven and let it cool in the pan for 5 minutes before slicing. Serve warm or at room temperature alongside the refreshing summer salad.