Smoked Salmon, Potato Frittata
No Video
  • Prep time 60 '
  • Total time 60 '


  • 750 g new potatoes, cooked until just tender, then sliced
  • salt and black pepper
  • 200 g smoked salmon, cut into strips
  • 4-6 spring onions, sliced
  • 3 tbsp fresh dill, chopped
  • 4 medium eggs
  • 200 g Philadelphia Light with Chives


  • Preheat the oven to 180 °C/160 °C fan/gas mark 4 and line a large ovenproof dish with parchment paper.
  • Spread half of the potatoes over the base of the dish and season. Arrange half of the salmon on top and sprinkle over half of the onions and half of the dill. Add the remaining potatoes, season and scatter over the rest of the salmon, onions and dill.
  • Beat the eggs and Philadelphia together, then pour this over the salmon mixture.
  • Bake for 45-50 minutes, or until the centre is just set. Cover with parchment if the top becomes too brown.
  • Remove from the oven and leave to cool for a few minutes before transferring to a wire rack. Serve warm or at room temperature.


Nutritional Information

Typical values Per Serving
Energy 1034.3 kj
Energy 247.0 kcal
Fat 9.8 g
Carb 23.5 g
Protein 14.4 g
Saturated fat 4.9 g
Salt 0.9 g
Dietary fibre 3.5 g
Sugars 4.0 g