Introduction

This smoked salmon and pea frittata is a light yet satisfying dish perfect for breakfast, brunch, or a simple dinner. The creamy eggs combine beautifully with tender new potatoes, sweet peas, and smoky salmon, all enhanced by fresh dill. It’s easy to make and full of vibrant flavors.

A thick, round potato gratin in a silver pan with a golden brown crust on top, showing several visible layers of thin yellow potato slices mixed with green herbs in a creamy sauce; one slice is cut out, revealing several stacked layers inside, with a metal spatula resting on the side of the pan. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g new potatoes
200g pack smoked salmon
8 large eggs
2 tbsp chopped dill
100g frozen petits pois
3 tbsp olive oil (for cooking)
Salt and pepper, to taste

Instructions

Step 1: Thickly slice the new potatoes and cook them in a pan of boiling salted water for about 10 minutes, or until just tender. Drain well and set aside to cool slightly.
Step 2: Cut the smoked salmon into wide strips. In a bowl, crack the eggs and beat them with a fork until lightly foamy. Stir in the smoked salmon, chopped dill, frozen peas, salt, and pepper. Finally, fold in the cooked potatoes.
Step 3: Heat 3 tablespoons of olive oil in a large non-stick frying pan over low to medium heat. Carefully pour in the egg mixture and cook for 10–15 minutes, until the eggs begin to set just under the surface.
Step 4: Place a plate slightly larger than the pan on top, and invert the frittata onto it. Slide the frittata back into the pan to cook the other side for an additional 5 minutes until browned and fully cooked through.
Step 5: Slide the frittata onto a plate and allow it to cool for 5 minutes before cutting into wedges. Serve warm with a fresh tomato and chive salad if desired.

Tips & Variations

To keep costs down, use a pack of smoked salmon trimmings instead of whole slices.
You can substitute fresh peas for frozen if available; just blanch them before adding.
For extra flavor, add a little lemon zest or a sprinkle of grated cheese before cooking.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. This frittata is also delicious served cold or at room temperature.

How to Serve

The image shows a round baked dish cut into slices in a silver pan, placed on a white marbled surface. The dish has several layers: the top layer is golden brown with visible slices of yellow potatoes and bits of green herbs. Underneath, there is a creamy, light yellow layer with pieces of green vegetables mixed in. The sides of the dish show a soft, slightly browned crust. A black spatula and a silver spoon rest on the edge of the pan, lifting one slice slightly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of smoked salmon?

Yes, you can substitute smoked salmon with cooked salmon, smoked trout, or even cooked white fish, but keep in mind this will alter the smoky flavor depth.

What’s the best way to prevent the frittata from sticking to the pan?

Use a good-quality non-stick frying pan and enough olive oil to coat the base evenly. Cooking over a moderate to low heat also helps prevent sticking and allows the eggs to cook gently.