Potato and Salmon Frittata

Makes 4 serving

1 lg. Russet Potato (peeled & shredded)

 ½ + ¼ tsp Table Salt

1 TBS Olive Oil

8 oz cooked Salmon* (shredded)

1 C cooked Broccoli (chopped)

6 Large Eggs*

½ C Shredded Sharp Cheddar Cheese

3 grinds Black Pepper

12” oven proof skillet

Layered Potatoes in skillet

Peel the potato. Using the large holes on a box grater or the julienne setting on a mandolin, shred the peeled potato and lay it out on paper towels on the counter. Cover the potatoes with additional paper towels and press down to dry the potatoes. If you skip this step the potatoes will not brown. Remove the top layer of paper towel and sprinkle ½ teaspoon of table salt over the potatoes.

Place the top rack in the middle of the oven and turn your broiler to high. Note: if your oven has the broiler in the bottom draw of your oven, turn you oven to 500 degrees instead.

Sprinkle salmon & broccoli over browned potatoes

Heat a 12” non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil and heat until the oil shimmers. Add the potatoes in a thin layer across the frying pan (see photo). Cook for 10-15 minutes or until the potatoes start to brown on the bottom. Do NOT stir the potatoes.

Finished slice of frittata

When the potatoes have turned a golden brown, lower the heat to medium, sprinkle the shredded salmon (I used leftover grilled salmon) and broccoli over the top of the potatoes (see photo). Beat the 6 eggs with ¼ teaspoon salt and the ½ cup of shredded sharp cheddar cheese. Pour the mixture over the potatoes and salmon. Continue cooking for 5 minutes on the stove.

Place the frying pan into the oven with the broiler on and let it continue to cook until the top turns a light golden brown.

Using oven mitts, remove the frying pan from the oven, place a large dish over the frittata. Flip the pan over so that the crispy potato crust is on top. Cut into 8 wedges and serve with a loaf of crusty Italian bread and a salad for a wonderful meal.

* PRONTO SUBSTITUTES

Salmon – You can substitute smoked salmon or any cooked mild fish or you can skip the fish all together.

Eggs – You can substitute Egg Beaters for whole eggs to lower the fat level in the recipe.

Left Overs - I’m a frugal cook and I hate to waste leftovers –however there is often a piece of fish, a vegetable that can be transformed into a new meal entirely by incorporating them into a frittata. It’s an easy way to make a delicious meal in a short period of time.

To print a copy of this recipe go to  Potatoe & Salmon Frittata