Smoked Salmon Potato Frittata Recipe

Smoked Salmon Potato Frittata is an elegant yet easy baked egg dish that combines creamy eggs, thinly sliced potatoes, premium smoked salmon, and fresh dill. Starting on the stovetop and finishing in the oven, this Italian-style open-faced omelette is naturally gluten-free and delivers 26g of protein per serving with rich omega-3 fatty acids from the salmon. Serves beautifully for a weekend brunch or easy weekday meal prep.

Ingredients

• 6 large eggs
• 150g smoked salmon, roughly chopped
• 300g baby potatoes, thinly sliced (about 3mm thick)
• 1/2 medium red onion, thinly sliced
• 100g cream cheese, at room temperature
• 3 tbsp fresh dill, roughly chopped
• 1 tbsp capers, drained
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 tbsp chives, finely chopped (for garnish)

Instructions

1. Preheat oven to 200C (400F).
2. Heat 1 tbsp olive oil in a 24cm (10-inch) oven-safe skillet over medium heat. Add sliced potatoes in a single layer.
3. Cook potatoes for 5-6 minutes, flipping once halfway, until lightly golden and just tender. Season with salt and pepper. Remove and set aside.
4. Add remaining 1 tbsp olive oil and sliced red onion to the pan. Cook for 3 minutes until softened.
5. Arrange potato slices back over the onion in an even layer.
6. In a large bowl, whisk eggs with salt and pepper. Stir in chopped dill and capers.
7. Drop small spoonfuls of cream cheese evenly across the potato layer in the pan.
8. Pour the egg mixture over the potatoes and cream cheese. Let it cook undisturbed on the stovetop for 3 minutes until edges just begin to set.
9. Scatter chopped smoked salmon evenly over the top.
10. Transfer the skillet to the preheated oven. Bake for 10-12 minutes until eggs are fully set in the center and top is lightly golden.
11. Remove from oven, let rest for 3 minutes. Garnish with fresh chives and serve directly from the pan.

Tips & Variations

• Use a mandoline slicer for even, thin potato slices. Uneven thickness leads to some potatoes being undercooked while others are overdone.
• Do not add the smoked salmon to the pan before baking. Adding it raw on top means it gently cooks in the oven heat and retains its silky texture. If added earlier, it toughens.
• Leftovers keep well in the fridge for up to 3 days. Serve cold as a light lunch or reheat in the oven at 160C (320F) for 8 minutes.
• For a dairy-free version, omit the cream cheese or substitute with a dairy-free cream cheese alternative.
• Add 50g of frozen peas or wilted spinach to the egg mixture for extra vegetables.

Nutrition Breakdown

Calories: 482 kcal

Protein: 26.1g

Fat: 32.7g

Carbs: 21.7g

Fiber: 2.7g

Track It with Nutrify

Tracking Smoked Salmon Potato Frittata is easy with Nutrify's AI-powered food scanner. Just snap a photo of your slice and get instant calorie and macro data. Download Nutrify to start tracking smarter.