1. Thickly slice the potatoes and cook in a pan of boiling water for about 10 mins.
2. Drain and cool slightly.
3. Break off any woody ends on the asparagus spears and cook in boiling water for about 4 mins. Drain.
4. Cut the salmon into strips and add to the beaten eggs, dill and then add salt and pepper.
5. Add in the potatoes.
6. Heat 2 tablespoons of olive oil in a large, non-stick frying pan, carefully pour in the egg mixture and lay the asparagus spears on the top.
7. Cook over a fairly low heat for 10-15 mins. Then transfer to the grill to finish cooking for a further 5-7 minutes or until the frittata is set.

Serve with a tomato salad.