Potato & dill frittata with sour cream & smoked salmon
Savor the delightful flavors of our Potato & Dill Frittata, perfectly complemented with light sour cream and smoked salmon. This easy-to-follow recipe features golden potatoes, fresh dill, and a creamy finish, making it an ideal brunch or light dinner option. Enjoy a harmonious blend of textures and tastes that will impress your family and friends.
- 26 Mar 2024
- Cook time 60 min
- Prep time 20 min
- 6 Servings
- 5 Ingredients
The Potato & Dill Frittata with Sour Cream & Smoked Salmon is a delightful and rich combination of hearty potatoes, fluffy eggs, creamy sour cream, and the distinct taste of smoked salmon. Perfect for breakfast, brunch, or even a light dinner, this dish is both satisfying and gourmet. Easy to prepare, this recipe is sure to impress anyone who tastes it.
Ingredients:
Instructions:
- In a large frying pan, heat a small amount of olive oil over medium heat.
- Add the sliced potatoes and cook until they are tender and golden brown on both sides, about 10-15 minutes. Stir occasionally to ensure even cooking. Season with salt and pepper.
- In a large mixing bowl, whisk together the eggs and light sour cream until well combined. Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C).
- Once the potatoes are cooked, spread them evenly in the frying pan.
- Pour the egg mixture over the potatoes. Tilt the pan to ensure the egg mixture covers all the potatoes evenly.
- Let the frittata cook on the stove for about 5-8 minutes or until the edges start to set.
- Transfer the frying pan to the preheated oven.
- Bake for about 10-15 minutes, or until the frittata is fully set and golden brown on top.
- Remove the frittata from the oven and let it cool slightly.
- Top with sliced smoked salmon and dollops of sour cream.
- Garnish generously with fresh dill.
- Slice the frittata into wedges and serve warm. It pairs well with a side salad or crusty bread.
Tips:
- For even cooking, make sure to slice the potatoes thinly and evenly.
- Pre-cook the potatoes to ensure they are tender and fully cooked in the frittata.
- Beat the eggs thoroughly to incorporate air, which will make the frittata fluffier.
- Add the dill towards the end of the cooking process to retain its fresh flavor.
- Allow the frittata to rest for a few minutes after baking to firm up, making it easier to slice and serve.
- Serve the frittata warm, topped with a dollop of extra sour cream and a garnish of fresh dill for added presentation.
This Potato & Dill Frittata with Sour Cream & Smoked Salmon is a versatile and flavorful dish that’s simple yet elegant. Whether you’re hosting a brunch or looking for a comforting meal, this recipe promises to deliver rich textures and delightful aromas. Enjoy this delicious frittata with family and friends for a meal that celebrates fine flavors and good company.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 320kcal | 13% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 2.10g | 6% |
| Sugar 2.31g | 2% |
| Fat | |
| Fat 18g | 21% |
| Saturated 8g | 28% |
| Cholesterol 260mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 230mg | 42% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 4.15mg | 26% |
| Vitamin B6 0.58mg | 34% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 2.32ug | 97% |
| Vitamin C 20mg | 23% |
| Vitamin E 0.95mg | 6% |
| Vitamin K 3.07ug | 3% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.84mg | 17% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 760mg | 22% |
| Selenium, Se 30ug | 55% |
| Sodium, Na 140mg | 10% |
| Zinc, Zn 1.39mg | 13% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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