Lately, I’ve been using up a lot of my culinary creativity on freelance projects. One of my favorites are potato and smoked salmon pancakes with creamy dill sauce that I created for Eat Better America last month. I ate them every day for a week and still wasn’t tired of them. They were crispy on the outside, creamy on the inside, and the smoked salmon went perfectly with potato.
When I found myself with extra egg whites after making a batch of grapefruit curd the other day, I decided to make a frittata using the same flavors as those pancakes. While it was a little less elegant than the potato pancakes, it was just as luxurious. Plus, it was quick and easy – a combination that can’t be beat!
Served this frittata with a crisp salad dressed with a simple tarragon vinaigrette (equal parts tarragon vinegar and olive oil, with a touch of mustard, salt, and pepper) for a great lunch or light dinner.
I used smoked salmon trimmings to make both these and the potato pancakes that I mentioned above. This new-to-me product isn’t as pretty as the smoked salmon that I’m used to (and the small, thickly cut pieces probably wouldn’t work well on a bagel) but at under $9 a pound, it’s a steal!
Tasty Salmon Recipes
- How to Air Fry Salmon
- Frozen Salmon in Air Fryer
- Roast Salmon with Romesco Sauce and Pumpkin Grits
- Sriracha Salmon Salad
- Jerk Salmon Rice Bowls
- Miso Salmon in Broth
- Two-Minute Salmon Teriyaki
- Tea-Smoked Salmon
- Cedar Plan Salmon
- 1 Tablespoon Olive Oil
- 1 Onion diced
- 1 Russet Potato diced
- ¼ cup Vegetable Stock
- 2 Eggs beaten
- 2 Egg Whites beaten
- 2 Tablespoons plain fat-free Greek Yogurt
- 2 ounces Smoked Salmon chopped
- Freshly chopped Dill optional
- Heat the broiler.
- Heat the olive oil in an 8-inch omelet pan. Add the onion and potato. Cook about 5 minutes, or until the onion is soft and the edges of the potato begin to brown and crisp. Add the vegetable stock and allow the potatoes to steam over medium heat until they are soft and the liquid is cooked off about 10 minutes.
- In a bowl, beat together the eggs, egg whites, and yogurt. Pour into the omelet pan. Top with the salmon. Cook for 4 or 5 minutes, or until the bottom of the frittata begins to set. Transfer the pan to the oven and broil for 3 or 4 minutes, or until lightly browned and fluffy. Sprinkle with fresh dill, if desired. Remove from pan and cut into 4 servings.
6 thoughts on “Smoked Salmon and Potato Frittata”
HI Lauren – It was ME!!! So happy I got your blog this month for SRC. This frittata was outstanding (I made it twice) and I have plans to make a few other dishes of yours this week.
Oh yum! What a great combination for a frittata!
This looks so delicious. I love eggs, and this is great. A good idea to add yogurt, normally I add fresh milk. And maybe some squid and shrimps will be nice too. 🙂
Smoked salmon and dill are great together! And adding potatoes is just icing on the cake. Great frittata!
Yum! I love dill and salmon together. This is beautiful 🙂