About this recipe:The ingredients for cullen skink – a traditional Scottish soup based on smoked haddock and potatoes – are here turned into an omelette. For the best flavour, use traditional smoked haddock, which is free from artificial yellow dye.
450g (1lb) potatoes, peeled and cut into 2.5cm (1in) chunks
300g (10½ oz) smoked haddock fillet
Vegetable oil for brushing
1 onion, finely chopped
5 eggs, beaten
Salt and black pepper
2 tablespoons chopped fresh chives
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Method Prep:10min › Cook:12min › Ready in:22min
Cook the potatoes in boiling, lightly salted water for about 7 minutes until tender. Add the haddock to the water after 2-3 minutes.
Meanwhile, brush a nonstick frying pan with oil and heat. Add the onion and fry until tender.
Drain the potatoes and fish. When cool enough to handle, flake the fish into chunks, discarding any skin and bones. Put the eggs in a large bowl, add salt and pepper to taste, then add the chives, potatoes and fish.
Transfer the egg mixture to the frying pan and stir to mix. Cook over a medium-low heat, without stirring, for about 4 minutes until lightly set. Slide the omelette onto a large warm plate, cut into wedges and serve.