Salmon and Potato Skillet Frittata
A golden stovetop frittata with crisp-edged potatoes, flaked canned salmon and sweet spring onions set in a seasoned egg base. High in protein and ready in one pan.
- Total
- 28 min
- Prep 8 · Cook 20
- Serves
- 1
- Difficulty
- Easy
You'll practice: Sautéing · Dicing
- Savory
- Standard
- Stovetop
- Oven
Instructions
-
Dice the potatoes into 1.5 cm cubes. Slice the spring onions thinly, keeping the white parts and green tops separate. Flake the canned salmon into bite-sized pieces, discarding any large bones and skin.
~6 min
Dicing Cut the potatoes into uniform 1.5 cm cubes so they cook at the same rate. A sharp knife and a steady, flat base prevent uneven pieces.
-
Heat the olive oil in a 20 cm non-stick oven-safe pan over medium heat. Add the potatoes and the white parts of the spring onions, season with half the salt and half the black pepper, and cook, stirring occasionally, until the potatoes are tender and browned at the edges, about 12 minutes.
~12 min
Cooking potatoes in oil over medium heat browns their edges through Maillard reactions, building savory flavor and crisp texture.
Sautéing Keep the heat at medium and stir occasionally so the potatoes brown evenly without burning. If they stick, add a splash more oil.
-
While step 2 cooks
While the potatoes cook, crack the eggs into a bowl, add the remaining salt and black pepper, and beat with a fork until smooth. Stir in the breadcrumbs and the green spring onion tops.
~3 min
Beating eggs until smooth and adding breadcrumbs helps them set evenly and gives the frittata a tender, slightly structured bite.
-
Scatter the flaked salmon over the potatoes in the pan and pour the egg mixture evenly on top. Cook undisturbed over medium-low heat until the edges are set and the center is just barely loose, about 5 minutes.
~5 min
Cooking undisturbed over gentle heat lets the egg set slowly, keeping the frittata tender rather than rubbery.
Pat the flaked salmon dry on a piece of kitchen paper before adding it, so it does not release water and make the egg base soggy.
Let the pan cool slightly before pouring in the eggs if the potatoes are very hot, so the bottom does not set before the egg spreads evenly.
-
Heat the oven grill to high. Slide the pan under the grill and cook until the top is set and lightly golden, 2 to 3 minutes. The frittata is done when the center no longer jiggles and the egg reaches 71°C/160°F.
~3 min
Grilling the top sets the loose center and browns the surface without overcooking the bottom.
-
Rest the frittata in the pan for 2 minutes, then loosen the edges with a spatula and slide it onto a plate. Cut into wedges and serve warm.
~2 min
Resting the frittata lets the eggs finish setting and firm up, so it slices cleanly without tearing.