Smoked salmon and pea frittata

Smoked salmon and pea frittata

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 - 25 mins

Cook time

Cook 20 - 25 mins

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.
Try

To keep the cost down

Use a pack of smoked salmon trimmings

Per serving

423 kcalories, protein 31g, carbohydrate 22g, fat 24 g, saturated fat 5g, fibre 3g, salt 3.15 g

Recipe from Good Food magazine, April 2003.

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Latest comments and suggestions

  • Binder photo todonnel

    23 March 2008

    todonnel rated and commented on this recipe

    4 stars

    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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  • Binder photo Louise Reynolds

    07 February 2009

    Louise Reynolds rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Kate

    07 February 2009

    Kate rated and commented on this recipe

    4 stars

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

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  • Binder photo Inta

    25 June 2009

    Inta rated and commented on this recipe

    3 stars

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

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  • Binder photo Holly

    27 September 2009

    Holly rated and commented on this recipe

    4 stars

    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.

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  • Binder photo amazing

    21 January 2010

    amazing rated this recipe

    4 stars

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  • Binder photo Michelle, Milan

    27 April 2010

    Michelle, Milan rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Clare

    19 June 2010

    Clare rated and commented on this recipe

    4 stars

    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!!:-))

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  • Binder photo Azza

    11 August 2010

    Azza rated and commented on this recipe

    2 stars

    Need to grill the top to help it set

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  • Binder photo Joanne

    17 March 2011

    Joanne rated and commented on this recipe

    5 stars

    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!

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  • Binder photo JMC123

    27 January 2012

    JMC123 rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Hilary Paton

    08 February 2012

    Hilary Paton rated and commented on this recipe

    5 stars

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

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  • Binder photo AlisonPG

    28 July 2012

    AlisonPG rated and commented on this recipe

    5 stars

    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.

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  • Binder photo studentcook

    31 January 2013

    studentcook rated and commented on this recipe

    3 stars

    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!

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  • Binder photo Kelly

    07 May 2013

    Kelly rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 - 25 mins

Cook time

Cook 20 - 25 mins

Ingredients

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

423 kcalories, protein 31g, carbohydrate 22g, fat 24 g, saturated fat 5g, fibre 3g, salt 3.15 g

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