Put your new potatoes into a saucepan and cover with water. Bring to the boil and boil for 8-10 minutes until the potatoes are just tender. Drain and allow to cool.
Place the butter and onions in a heavy-bottomed frying pan and place it over a low heat. Stir them until they are sizzling, then add the boiled potatoes. Stir them around until they have started to turn golden brown.
Once they are golden brown, add the dill and the salmon. Turn the heat up a bit. After a couple of minutes, add the whisked eggs.
Season with salt and pepper.
Cook for about 15 minutes until crisp on the underside; flip over carefully and cook for a further 4 or 5 minutes until crisp on the other side.
Peel off the frittata from the frying pan and put onto a board to cool.
Serving Suggestions: Serve this dish with extra herbs.