Smoked Salmon Frittata

 By Angela Davis who blogs at TheKitchenistaDiaries.com. This was delicious elegant and great on reheat. Perfect brunch with a side salad.

Hot-smoked salmon, potatoes, chives, creme fraiche and goat cheese make for an ultra-rich frittata that's appropriate for any brunch. For this recipe, use a 10- to-12-inch, well-seasoned cast-iron skillet or ovenproof nonstick skillet. If you don’t have either on hand, you can bake the frittata in a generously buttered casserole dish. (You’ll need to cook the onion before assembly.) Hot-smoked salmon has a flaky, more “roasted” texture than cold-smoked, lox-style salmon.

8 ounces Yukon Gold potatoes, cut into 1/2-inch dice (unpeeled; about 1 1/2 cups) 

12 large eggs 

8 ounces crème fraîche 

1 teaspoon kosher salt 

1 teaspoon cracked black pepper 

2 tablespoons finely chopped fresh chives 

2 tablespoons unsalted butter 

1/2 cup diced red onion 

8 ounces hot-smoked salmon, coarsely chopped (skinned; see headnote) 

One 4-ounce log goat cheese

Step 1

Place the potatoes in the microwave in a steamer bowl or microwave-safe container. Cover partially and microwave on HIGH for 5 to 7 minutes, until fork-tender. Drain any liquid. 

Step 2 

Preheat the oven to 350 degrees. 

Step 3 

Whisk together the eggs, creme fraiche, 1/2 teaspoon of the salt, the black pepper and chives in a mixing bowl, until they are well blended and no streaks remain. 

Step 4 

Melt the butter in your skillet over low heat. Add the onion and cook for about 5 minutes, until softened and translucent, about 5 minutes. Add the cooked potatoes to the skillet and mix with the onion. Season with remaining 1/2 teaspoon salt. Cook for an additional minute, until the potatoes are warmed through. Scatter the chopped salmon into the pan. 

Step 5 

Next, pour in the egg mixture. Use your spatula to gently push it around, ensuring the ingredients are evenly dispersed. Cook for a few minutes, until the bottom half begins to set. Dot the top of the frittata with pinches of goat cheese. 

Step 6 

Transfer the skillet to the oven; bake (middle rack) for 20 to 25 minutes, or until the frittata is golden brown and puffed. It should still jiggle ever so slightly in the center. 

Step 7 

Let cool for 5 minutes before serving. Run a table knife gently around the edge, then tip the skillet to let the frittata slide out onto a plate or cutting board.