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Fast salmon, dill and potato frittata

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Ready in 30 minutes, this salmon, dill and potato frittata is perfect for busy weeknights. Hearty and made with family-friendly ingredients, everyone will love it.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Fast salmon dill and potato frittata

Ingredients

  • 2 brushed potatoes, peeled, thinly sliced
  • 8 Coles Australian Free Range Eggs
  • 3/4 cups (185ml) thickened cream
  • 2 tbs chopped dill
  • 185g pkt Coles Hot Smoked Salmon Fillets, skin removed, coarsely flaked
  • 1 cup (120g) frozen peas

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat grill on medium. Heat a greased 20cm (base measurement) non-stick frying pan over medium-low heat. Add half the potato and cook for 2 mins each side or until lightly golden and tender. Transfer to a plate. Repeat with remaining potato.
  2. Step 2

    Whisk the eggs, cream and dill in a large jug. Season.
  3. Step 3

    Arrange half the potato over the base of the frying pan. Top with half the salmon and sprinkle with half the peas. Continue layering with remaining potato, salmon and peas. Pour over the egg mixture. Cook for 5 mins or until almost set. Cook under grill for 3 mins or until golden brown and set.
  4. Step 4

    Cut frittata into wedges and serve warm or at room temperature.

    Fast salmon, dill and potato frittata

    Fast salmon, dill and potato frittata
    • Serves4
    • Cook time20 minutes
    • Prep time10 minutes
    Ingredients
    • 2 brushed potatoes, peeled, thinly sliced
    • 8 Coles Australian Free Range Eggs
    • 3/4 cups (185ml) thickened cream
    • 2 tbs chopped dill
    • 185g pkt Coles Hot Smoked Salmon Fillets, skin removed, coarsely flaked
    • 1 cup (120g) frozen peas
      Description

      Ready in 30 minutes, this salmon, dill and potato frittata is perfect for busy weeknights. Hearty and made with family-friendly ingredients, everyone will love it.

      Method
      1. Step 1

        Preheat grill on medium. Heat a greased 20cm (base measurement) non-stick frying pan over medium-low heat. Add half the potato and cook for 2 mins each side or until lightly golden and tender. Transfer to a plate. Repeat with remaining potato.
      2. Step 2

        Whisk the eggs, cream and dill in a large jug. Season.
      3. Step 3

        Arrange half the potato over the base of the frying pan. Top with half the salmon and sprinkle with half the peas. Continue layering with remaining potato, salmon and peas. Pour over the egg mixture. Cook for 5 mins or until almost set. Cook under grill for 3 mins or until golden brown and set.
      4. Step 4

        Cut frittata into wedges and serve warm or at room temperature.