Smoked mackeral, spinach and potato frittata

Instructions

1. Place potatoes in a medium saucepan of boiling salted water. Simmer for 8-10 minutes or until tender. Drain and set aside for 2 minutes to steam dry in pan.
2. Preheat oven to 170°C. Line a 23cm x 12cm x 5cm deep rectangular baking dish with baking paper.
3. Whisk eggs, dried herbs, chilli and 1 tablespoon water in a large bowl until combined. Season with salt and pepper.
4. Layer potatoes, mackerel, spinach and basil in prepared dish. Pour over egg mixture and bake for 50 minutes to 1 hour or until egg is cooked through. Slice and serve.