Potato & dill frittata with sour cream & smoked salmon

Potato & dill frittata with sour cream & smoked salmon

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  • 0:20 Prep
  • 1:00 Cook
  • 6 Servings
  • Capable cooks

This frittata makes a stylish brunch of layered potatoes baked with a herb cream sauce and smoked salmon.

Featured in
Nutrition information, Smoked salmon recipes


  • 600g Red Rascal potatoes (see note)
  • Melted butter, to grease
  • 8 eggs, lightly whisked
  • 300ml ctn double cream
  • 1/2 cup chopped fresh dill
  • 220g sliced smoked salmon
  • 300g ctn sour cream
  • Fresh dill sprigs, to serve


  • Step 1
    Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil. Cook for 20 minutes or until tender. Drain the potatoes and set aside to cool.
  • Step 2
    Preheat oven to 180°C. Brush a 20 x 30cm, 2L (8-cup) capacity ceramic ovenproof dish with melted butter. Line the base with non-stick baking paper. Whisk the egg, cream and dill in a bowl. Season with salt and pepper.
  • Step 3
    Peel and thinly slice the potatoes. Layer the potato in the prepared dish. Pour over the cream mixture. Bake for 40 minutes or until golden and cooked through. Set aside to cool.
  • Step 4
    Cut the frittata into pieces. Divide among serving plates. Top with smoked salmon, sour cream and dill sprigs.

  • Low carb
  • Low sugar


  • 2589 kj


  • 53g

    Fat Total

  • 31g

    Saturated Fat

  • 2g


  • 23g


  • 428mg


  • 608.75mg


  • 4g

    Carbs (sugar)

  • 13g

    Carbs (total)

All nutrition values are per serve


Serves 6 for brunch. If Red Rascal potatoes are unavailable, use Ruby Lou potatoes.

  • Author: Jane Hann
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste

Source: taste.com.au


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