• 1 tbs olive oil
  • 3 pontiac potatotes, thinly sliced
  • 1 red onion, thinly sliced
  • 6 eggs, lightly whisked
  • 1/2 cup (125ml) thickened cream
  • 1 ripe avocado, halved, stoned, peeled
  • 1/4 cup (60g) sour cream
  • 2 tsp lemon juice
  • 2 tbs salmon roe
  • Finely chopped chives, to serve
  • Preheat oven to 160°C. Grease and line the base of a 23cm square cake pan with baking paper.
  • Heat the oil in a large frying pan over medium heat. Add one-third of the potato and cook for 1-2 minutes each side or until golden and almost tender. Transfer to a plate. Repeat in 2 more batches with remaining potato.
  • Add the onion to the pan and cook, stirring, for 2 minutes or until onion softens. Arrange the potato and onion in layers in the prepared pan.
  • Whisk the eggs and cream together in a medium bowl. Season with salt and pepper. Pour over the potato mixture. Bake in preheated oven for 30-35 minutes or until just set. Remove from oven and set aside to cool completely.
  • Turn the frittata onto a clean work surface. Use a serrated knife to cut into 3.5cm squares. Arrange on a platter.
  • Use a fork to mash the avocado, sour cream and lemon juice together until smooth. Spoon a little of the avocado mixture on the top of each frittata square. Top with salmon roe and sprinkle with chives to serve.