Smoked salmon and pea frittata

Smoked salmon & pea frittata

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(17 ratings)

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Cooking time

Prep: 20 mins - 25 mins Cook: 20 mins - 25 mins

Skill level

Easy

Servings

Serves 4

A great dish for the Spring, with the combination of smoked salmon and eggs giving this dish an interesting flavour.

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
423
protein
31g
carbs
22g
fat
24g
saturates
5g
fibre
3g
sugar
0g
salt
3.15g

Ingredients

  • 500g new potatoes
  • 200g pack smoked salmon
  • 8 large eggs
  • 2 tbsp chopped dill
  • 100g frozen petits pois

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Method

  1. Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.
  2. Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, peas and plenty of salt and pepper. Finally, stir in the potatoes.
  3. Heat 3 tablespoons of olive oil in a large non-stick frying pan, carefully pour in the egg mixture and cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface.
  4. Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it. Slide it back into the pan and cook for a further 5 minutes to brown the underside. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges. A tomato and chive salad tastes very fresh with this.

Recipe from Good Food magazine, May 2002

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Comments

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redlipstick's picture
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Made this a few times and it's a great, fairly cheap meal, especially if you use salmon trimmings like I do. I also grill the top as previous posters have mentioned. Lovely light meal for the summer.

bethduckett1's picture
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Have to admit, any bit that doesn't have smoked salmon in it - tastes pretty bland. More experimentation needed next time, maybe! But there will definately be a next time - it's very filling and satisfying and CHEAP!

alisonpg's picture
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A favourite in our house. I've made it exactly as the recipe says, again and again. Delicious, great flavours from the salmon and dill.

hilaryb's picture
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Delicious! I added some cheese to the mix. But I am sure it would be just as good without. Remember good seasoning also.

jmc123's picture
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Rather than messing about with the plate and turning over I just grilled mine for 5 mins. Not sure I'd do this again, a very ,mild flavour - think I prefer the traditional frittata with chorizo added. Much more robust flavours.

joanne_nl's picture
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This is an excellent recipe and I agree with the others, don't bother flipping it, just put it under the grill. We make this all the time, it's great for dinner, keeps well for a couple of days and is excellent for parties!

azzarazza's picture
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Need to grill the top to help it set

clareevans's picture
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This was a first for me and it was very easy, we loved it and it tasted even better the following day. Will definitely make again! I can't believe I have never made a frittata or tortilla before especially given the fact that we have our own chickens that lay us lots of yummy eggs! I've finally seen the light!!:-))

michellepickens's picture
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This is a great recipe for a picnic.I made it for an Easter picnic, absolutely wonderful cold. Tried it last weekend using tuna in olive oil and spring onions instead of smoked salmon.

hollyemily's picture
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Delicious combination, though I scaled it down for one person and adjusted according to my preferences (no dill, fewer potatoes and more smoked salmon!) - and I agree, forget the inverting, just grill for 5 mins or so.

nikola19's picture
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Well. Too much eggs for me, ended up throwing away half of the frittata.

honigbiene's picture
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Lovely and fresh tasting. Next time I would blanch the peas as they were still a bit hard when I made this.

fitzroylou's picture
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Perfect recipe. I also had trouble turning it and ended up grilling the top. I also sprinkled the top with a little more fresh chopped dill. It is as good cold the next day, and cuts beautifully into thin wedges for antipasto style serving. Very easy to make, and visually impressive.
Loved it.

sweeneytod's picture
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Great Recipe, I made this for Easter here in Adelaide Australia because it was a beautiful 27C day and we had a lovely outdoor cold buffet. I had a little difficulty turning it over but ended up just grilling the top like most other tortilla recipes suggest. It works well cold or hot ( I reheated the left over slices ).

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