Making smoked salmon frittata with the Regis Stone frying pan avoids using extra oil when cooking. Watch my video to see for yourself.
I always keep some small packs of smoked salmon in the freezer. They defrost in barely an hour and are very handy to chuck the chopped pieces into risottos, pasta dishes or as shown here, to make a tasty smoked salmon frittata big enough to feed the family. I love how frittata can be breakfast, brunch, lunch or supper. They’re are truly versatile dish and brilliant for hoovering up leftovers.
Whenever I boil small potatoes it makes sense to do more than you need as the rest can be used in cold potato salad, curries and of course frittata. I’m not entirely sure what the difference is between tortilla and frittata so if you can illuminate me on this, feel free to say in the comments below.
This particular frittata was made in a Regis Stone frying pan by JML. It has super non-stick properties so you can fry in it without adding any extra oil or fat. The surface is anti-scratch and easy to clean. We found the Regis Stone pan heated evenly and our frittata cooked quickly with an even crust. The pan has an attractive speckled surface and can be used on all types of hobs whether gas, electric, ceramic or induction.
If you’d like to see how I made this smoked salmon frittata using a Regis Stone frying pan, here is a video of me making it in my kitchen below.
Do you have a favourite non-stick pan?
Smoked Salmon Frittata
- 2 leeks, trimmed and sliced
- 300g cooked new potatoes cut into chunks
- 120g (small pack) smoked salmon, cut into 1 inch pieces
- 100g defrosted frozen peas
- 6 large eggs, lightly beaten
- 1 small handful chives, finely chopped
- 80g grated hard cheese such as cheddar or emmental
- To finish:
- A little sour cream
- A sprig of fresh dill
- A grind of black pepper
- A squeeze of fresh lemon juice
- Preheat the grill and also pre-heat the pan on a medium heat for around 30-60 seconds.
- First add the leeks to the pan. When the leeks are soft add the potato.
- Next add the chopped smoked salmon and the defrosted peas.
- Give it a stir so ingredients are well distributed.
- Beat the chives into the egg and pour over the pan. Coax the egg all around the pan before it starts to cook and then allow to set around the hot ingredients.
- When the egg is nearly cooked, pop the pan under the grill making sure the handle is still sticking out. Grill for one minute.
- After one minute sprinkle over the cheese. Grill for a further minute.
- Serve immediately with a green salad.
More frittata ideas:
Chorizo and spinach by Kavey Eats
Feta, red pepper and avocado by Healthy Hungry Happy
Turkey frittata by Fuss Free Flavours
10 frittata fillings (by me)
Frittata in a sandwich toaster (also by me)
Video commissioned by JML. Find more details about JML’s Regis Stone frying pan at bit.ly/RegisStonePans
Kavey says
May 22, 2015 at 10:01 amI came late to making frittata, though I’ve always loved eating it… Now I love making it, so very versatile!
Sarah, Maison Cupcake says
May 22, 2015 at 12:26 pmI don’t think I’d even heard of it until maybe 10 years ago. And yet you’d think we’d have grown up eating it as all the ingredients were available.
Jeanne Horak-Druiff says
May 22, 2015 at 10:54 amOooh I love me a bit of smoked salmon, and frittata is my go-to weekend meal… I am always in the market for another non-stick frying pan – my current fave is a Stellar hard-anodised one which I ADORE.
Sarah, Maison Cupcake says
May 22, 2015 at 12:26 pmEveryone needs a reliable pan!
Jenny says
May 22, 2015 at 11:13 amI’m so tempted to make this for lunch, it looks and sounds delicious!
Sarah, Maison Cupcake says
May 22, 2015 at 12:25 pmI think I’d like it for lunch too! Sadly no potatoes ready though!
Jude says
May 22, 2015 at 11:18 amWhat a great frittata, full of goodness. I think the difference between a frittata and omelette is that you finish the first in the oven, but the omelette needs to be turned and cooked over heat. Frittatas are so much easier! It looks like an amazing pan and a super family size too.
Sarah, Maison Cupcake says
May 22, 2015 at 12:28 pmOh in that case give me frittata any day. Turning an omelette over sounds like a disaster waiting to happen!
Amy Hunt says
May 22, 2015 at 11:33 amYour photos and layout are brilliant for this, makes the recipe easy to follow.. thankyou for sharing! x
Rosa says
May 22, 2015 at 12:41 pmA wonderful combination and delicious frittata.
Cheers,
Rosa
Becca @ Amuse Your Bouche says
May 22, 2015 at 6:42 pmLOVE frittata 🙂 it’s so great that you don’t need to use any oil at all in this pan!!
peter @feedyoursoultoo says
May 22, 2015 at 8:57 pmIt looks delicious and is one of my wife’s favorite dishes.
Jan @GlugofOil says
May 23, 2015 at 6:26 amLovely recipe and photos. The pan looks amazing!
Joanne T Ferguson says
May 27, 2015 at 10:07 amI love a good frittata and this certainly fits the bill! Pinned and shared!
Sarah, Maison Cupcake says
June 3, 2015 at 3:24 pmThanks very much! I hope you get to try it!