Potato and Parmesan Frittata with Smoked Salmon and Dilly Sour Cream
I LOVE eggs. I’ve seen those tiktoks that are like ‘If someone would give you a million dollars to talk about one topic for 30 minutes’ and I know my topic would be eggs. When I left my apprenticeship to go back to school the parting gift my boss gave me was a book about eggs. They truly are a magical ingredient, they are great on their own, they bind, they leaven, they add richness, there is no limit to what they can do.
I am truly shocked that this is the first egg forward recipe to this little blog, but here we are. This frittata requires very little skill, which is exactly what I want on a Sunday morning.
This truly feels like just a super lazy Spanish Tortilla. I really didn’t feel like taking the extra time to cook the potatoes in the pan before adding the eggs, so throwing the whole pan in the oven allows the custard to set slowly and evenly while the potatoes cook.
Prep?
The Dilly Sour Cream can be mixed and refrigerated for up to three days before using.
If you would prefer to serve this as sort of tapas brunch spread the omelette could be made the day before, covered tightly and refrigerated. 20 minutes before you are ready to eat bring the frittata out of the fridge and just before serving top with smoked salmon, sour cream and dill.
Equipment
- Large and Small Bowls
- Chefs Knife
- Fork or Whisk
- Measuring Spoons
- Measuring Cups
- Box Grater
- 6″ Frying Pan with Lid (or tinfoil)
Potato and Parmesan Frittata with Smoked Salmon and Dilly Sour Cream
Course: UncategorizedDifficulty: Easy4
servingsThis frittata is a brunch superstar but you could really have it any time!
Ingredients
- Frittata
4 Large Eggs
1 tsp Butter
1 tsp Olive Oil
1/2 Cup Shredded Parmesan
1 lb Potatoes (I used new, but this recipe is forgiving, use what you’ve got)
2 Tbsp Whole Milk
- Dilly Sour Cream
1/2 Cup Sour Cream
1/4 Cup Finely Chopped Dill
Optional 1 Tbsp Dill Pickle Brine
- Garnish
Dill Fronds
80g Smoked Salmon
Kosher Salt
Directions
- Frittata
- Preheat your oven to 425F.
Crack the eggs into a large bowl, add cream, parmesan cheese, a very heavy pinch of salt and whisk to combine. - Line a plate with paper towels and set aside.
Shred your potatoes using the large holes of a box grater.
Place the potatoes onto the reserved plate and use the paper towels to squeeze out the moisture.
Add to bowl with eggs and stir to combine. - Heat a 6″ frying pan over medium high heat, when hot add butter and oil and swirl around the pan or use a silicon brush to make sure the bottom and sides of the pan are evenly coated.
Add your egg/potato mixture to the pan and if necessary use a fork to even out the mixture.
Let cook undisturbed until the edges are set, approximately 3-5 minutes.
Cover with a lid or tin foil and place in the oven for 22-25 minutes. - Dilly Sour Cream
- Add sour cream, chopped dill and pickle juice to a small bowl and stir to combine.
Season to taste with salt and set aside. - Finish
- Allow frittata to rest for 5 minutes and then invert onto a plate and allow to cool for another 5 minutes. If you do not rest, the sour cream will melt and drip all over.
- Spread as much dilly sour cream as you like on top of the frittata, arrange slices of smoked salmon on top and garnish with dill fronds.
Slice and serve.
