Smoked Salmon Frittata with Onions and Potatoes

Smoked Salmon Frittata with Onions and Potatoes


Serve: 6
Ingredients:

  • 1/2 pound piece of smoked salmon. (cutting it into 1/2 inch cubes)

  • 1 pound potatoes. (peeled and cut into 1 inch cubes)

  • 14 large eggs

  • 6 tablespoons unsalted butter

  • 1 sweet onion. Cut into 1/4 inch dice

  • 4 ounces cream cheese, partially frozen and cut into 1/4 inch cubes

  • 1/4 cup water

  • 1 bunch fresh chervil

  • Freshly ground pepper and Kosher salt

Methods:

  1. Put the potatoes into a saucepan and cover with cold water.

  2. Add a pinch of salt and then bring to a boil over high heat.

  3. Reduce the heat to a simmer, and cook for around 10 to 15 minutes until the potatoes are fork-tender.

  4. Drain the potatoes and let cool slightly before assembling the frittata.

  5. In a large, ovenproof saute pan, melt the butter over medium heat.

  6. Add the onion and cook for 3 to 5 minutes until softened.

  7. Add the potatoes into the large pan. Reduce the heat to low, and cook while tossing it occasionally for about 5 minutes until the onion-potato mixture is lightly browned.

  8. While the potatoes and onion are cooking, whisk the eggs and water together in a large bowl until frothy.

  9. Season well with salt and pepper.

  10. Reserve 6 nice chervil sprigs for garnish while chopping the remainder and add it to the eggs.

  11. Preheat the oven to 350 degrees F.

  12. Add the egg mixture to the saute pan with the onion and potatoes.

  13. Cook over low heat, stirring briefly, until the eggs start to set, about 5 minutes.

  14. Sprinkle the smoked salmon and cream cheese over the eggs and place the pan in the oven.

  15. Bake for about 10 minutes until the eggs are just set. The trick here is just to warm the salmon, not to cook it.

  16. Cut the frittata into wedges and divide among 6 warmed plates.

  17. Garnish with the chervil sprigs.

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