In a small ovenproof frying pan heat about 1 tablespoon of olive oil. Once hot add the potatoes and fry for about a minute on each side until the potatoes are slightly crispy. Season with salt and pepper to taste.
Preheat the grill.
Beat the eggs in a mixing bowl then add the salmon pieces. Add the mixture to the potatoes. Don't stir but ensure the egg, potato and salmon are evenly distributed in the pan. Reduce heat to medium and cook without disturbing for 3 to 5 minutes or until the bottom of the frittata is set.
Sprinkle the crumbled feta on top of the frittata then transfer the frying pan to the grill about 10cm from the heat source.
Grill for about 5 minutes until middle is set and the feta starts to brown just a bit. Serve.