Smoked Salmon And Dill Frittata
Amount Per Serving: Calories 326.8kcal; Carbohydrates 23.8g; Fat 22g; Cholesterol 330.7mg; Sodium 483.3mg; Sugar 5.1g
This Italian style egg recipe with smoked salmon is perfect for easy and quick midweek cooking. The leftovers can be refrigerated and eaten cold the next day.
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  • Smoked salmon 70g
  • New potatoes 200g, thinly sliced
  • 1 small onion, finely chopped
  • Butter
  • 6 Eggs
  • Chopped dill


  • 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.