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Bored of breakfast? Smoked salmon frittata brings some celebratory flair to the most important meal of the day. Or any meal of the day! This versatile dish of sleek smoked salmon, potatoes boiled to softness, rich, creamy eggs, fresh herbs and a side of cool tzatziki is as nutritious as it is delicious.
Persian frittata (kuku sabzi) is a meat-free riff that leaves out the potato making it light as air. This exotic green dream is heavy with herbs and studded with pomegranate seeds, serve with flatbread.
Smoked salmon frittata
I’m not sure you can ever have enough frittata recipes! Frittatas are perfect for a protein hit, thanks to the eggs, and for using up odd vegetables that are slowly softening in the salad drawer. What’s more, they are endlessly customisable and seriously satisfying.
In this case, I’ve pushed the boat out and bought one special ingredient; smoked salmon, which transforms the humble frittata into a glamourous gastro dish. Salty smoked salmon compliments silky egg beautifully and the soft sliced potatoes balance the textures while providing satisfying carbs. It is the ultimate luxury breakfast.
I say “frittata”, you say… “omelette?” Actually, no. The two are prepared very differently. Unlike an omelette, the ‘extra’ ingredients (potatoes and smoked salmon here) are added to the frying pan first and then the rich, well-whisked egg mixture is poured over. As opposed to frying the egg and then laying the extras on top.
And a tell-tale difference is in the presentation. An omelette will be folded over, secretively encasing its ingredients, while the open-faced frittata lays everything bare to be admired and salivated over.
A frittata also gets a little oven time. This helps the egg to fluff up to pillow proportions and it looks divine. I’ve sprinkled the finished dish with chives and dill, they bring a much-needed zing to such a rich dish. I’ve also included a creamy pot of tzatziki for a final decadent flourish.
Recipe Tips and Notes
- Yes, a cooked breakfast means an early start, but boiling the potatoes in this frittata recipe a day before allows you an extra 10 minutes in bed.
- Cold smoked salmon is a slick and salty heavy weight and my favourite at breakfast. But smoked mackerel or hot smoked salmon or lox work just as well if that’s more your fishy vibe.
- Fresh herbs are so uplifting first thing. Green onions can be subbed for chives and parsley for dill if that’s what you’ve got.
- Be sure to choose a frying pan that is oven suitable. You do not want to be transferring frittata mix halfway through the job! I used a This is an affiliate link.cast iron skillet.
- I’ve used an 8-inch pan. If you go for a bigger one, be aware that the frittata will be thinner and will bake faster than I’ve specified.
- I made my own tzatziki (the day before!), but shop-bought is in no way cheating. Just don’t skip it- that is!
Serving suggestions
I do not believe that eggs should be relegated to breakfast fare only. I will eat them any time of the day! Smoked salmon on the other hand, like a cappuccino, should be consumed before noon. I just feel that way! Here’s how I’m serving my simple salmon and potato frittata:
For breakfast, with slices of toasted sourdough, fresh orange juice and coffee.
For lunch on warm days, with a cool and chic celeriac remoulade and crusty French bread (btw, this is an excellent opportunity to bust out some bubbles). Or on colder ones, with a bowl of spring minestrone soup.
Storage and leftovers
Frittata is equally good served hot and fresh or cold. So, if you cannot bear the early start, make it the day before and whip it out at breakfast (or brunch time).
Smoked salmon and potato frittata will keep in the fridge in an This is an affiliate link.airtight container for up to 3 days. Reheating it can be tricky leading to rubbery eggs and dry fish. If you simply must, preheat the oven to a low temperature (150C/300F) and cook for 6-7 minutes.
More savoury breakfast ideas to try
- Easy Shakshuka Recipe
- Vegetable Frittata with Feta
- Egg and Avocado Bagel Breakfast Sandwich
- Eggs Benedict with Easy Hollandaise Sauce
Smoked Salmon Frittata
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 9-10 baby potatoes or 3 medium potatoes , boiled
- 100g / 3.5 oz cold smoked salmon or lox
- 6-7 large eggs
- 60ml / 1/4 cup single cream / half and half
- Salt and pepper to taste
- 1 tbsp chopped chives
- 1/2 tsp – 1 tsp fresh dill
- 1/2 cup tzatziki sauce (can use store bought) for serving
Instructions
- Boil the potatoes until tender and are easily pierced with a knife. Preheat the oven to 200C/400F.
- Cool the potatoes, then peel them and slice into rounds. Don’t worry about peeling if using baby potatoes. Add 1 tbsp of olive oil to an 8 inch pan pan, which can later go in the oven and add the potatoes. You can use a bigger pan but your frittata will be thinner and will bake faster. Fry the potatoes until golden on the outside or you can skip that step. However, frying the potatoes adds more flavour.)
- Top the potatoes with bite-sized pieces of smoked salmon.
- Mix the eggs with the single cream or half and half in the US and season with salt and pepper. Pour the egg mixture over the potatoes in the pan, then top with chives and dill.
- Cook at 200C/400F for 15-18 minutes until puffed up and set. Serve warm or at room temperature. The flavours in this frittata go very well with refreshing tzatziki sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight and it was wonderful. It mentions onions in the directions but not in the ingredients. I used fresh chives and dried dill.
I am so glad you loved it, Janice! There shouldn’t be any onions, just chives and dill. I removed them from the instructions as well.