Frittata with new potatoes, smoked salmon and peas
4 servings
25 minutes
Frittata with young potatoes, smoked salmon, and peas is a delicate and aromatic dish of Italian cuisine that embodies the idea of a simple yet exquisite breakfast or light dinner. Historically, frittata originated as a way to use leftover ingredients, transforming them into a hearty and appetizing meal. In this version, the tenderness of young potatoes pairs beautifully with the light smokiness of smoked salmon, while the freshness of green peas and the aroma of dill enhance the flavor. A fluffy, golden crust forms due to slow cooking, and the soft texture inside makes the frittata perfect for serving warm or chilled. This recipe is ideal for cozy family breakfasts or light summer lunches with a glass of white wine.
1
Chop the potatoes coarsely and boil in salted boiling water for 10 minutes until soft. Drain and let cool slightly.
- New potatoes: 500 g
- Salt: to taste
2
Cut the salmon into wide strips. Break the eggs into a bowl, whisk with a fork until fluffy, then add the salmon, finely chopped dill, peas, salt, and pepper. Finally, add the potatoes.
- Smoked salmon: 200 g
- Chicken egg: 8 pieces
- Dill: 1 bunch
- Green peas: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Heat olive oil in a non-stick pan, gently pour in the egg mixture, and cook for 10-15 minutes on low heat until the egg starts to set on the surface.
4
Place a larger plate over the skillet and flip the frittata onto it. Let it slide back into the skillet and cook for another 5 minutes until the bottom is browned. Transfer to a plate and let it rest for 5 minutes before cutting into pieces.