Smoked Salmon Frittata
This salmon frittata is a versatile dish of sleek smoked salmon, potatoes boiled to softness, rich, creamy eggs and fresh herbs.
Servings: 6 people
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
Calories: 244kcal | Carbohydrates: 21g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 182mg | Sodium: 495mg | Potassium: 550mg | Fiber: 2g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 21mg | Calcium: 73mg | Iron: 2mg