Smoked Trout Frittata

• 3 medium red potatoes
• 6 large eggs
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup milk
• 1 Tablespoon prepared horseradish
• 1 Tablespoon fresh dill (chopped)
• 1 large onion, chopped
• 2 teaspoons extra virgin olive oil
• 3/4 cup flaked smoked trout (about 6 oz.)

1. Place red potatoes in small pot with cold water to cover. Bring a boil and then simmer until just tender; cool. Slice the cooled potatoes in half lengthwise and then into 1/4" thick slices.
2. Whisk together the eggs, milk, salt & pepper, horseradish, and dill.
3. Saute the onions in the olive oil until tender. Add the potatoes and season with salt and pepper. Pour eggs over the potato-onion mixture, top with the trout. Place in a 350 degree oven for 20 minutes or until eggs are set. If desired you can broil for a minute or two to slightly brown the top.
4. Cut in wedges and serve hot or room temperature. Serves 4 to 6.

NOTES : If fresh dill is unavailable substitute 1 teaspoon of dried dill.