This salmon omelette will be your new go-to for breakfast or brunch. It’s a take on a Spanish omelette, only faster and full of flavor. I’m giving you no less than three shortcuts that make your life easier and your breakfast time more relaxed.
What you’ll love about this recipe
I love Spanish omelette, but I’m not a mess lover (I’m terrified to flip the omelette upside down, imagine the clean up afterwards, no thank you). So I came up with my own fast and easy version, and no flipping in sight! You may say, this is a frittata, no doubt! And I will say, I really don’t mind what we call it, it is just a salmon omelette and it is utterly delicious!
- Quick and Easy: This recipe is a breeze to make, I made it often even on busy weeknights.
- Leftover Friendly: Use up leftover cooked potatoes to save time and reduce food waste.
- Flavorful and Nutritious: The combination of flaky salmon, crispy potatoes, and fluffy eggs is such a delicious yet satisfying meal.
- Versatile: Make this recipe your own with your favorite herbs, spices, and protein.
- High in protein: Eggs, fish and cheese all add up!
Watch how to make salmon omelette
some notes on Ingredients
- Hot Smoked Salmon – 1st shortcut ingredient, feel free to use store bought. I also used smoked trout, but even cold smoked or leftover baked or fried salmon will work.
- Leftover potatoes – 2nd shortcut ingredient. I have leftover cooked potatoes most weeks, they are just so versatile. Cut them up into 1 inch cubes to get them nice and crispy before adding the eggs.
- Spring Onions – 3rd shortcut ingredient, they add the oniony flavor without the hassle of peeling and sauteing. Use both the white and green parts. In a pinch, use shallots, they will add a sweeter milder aroma.
- Eggs – use free range eggs if you can, at room temperature.
How to make salmon omelette (step-by-step)
Time needed: 20 minutes
This is such a quick and easy salmon omelette recipe, making the most of your leftovers. Flake some beautifully unctuous hot smoked salmon and you get the perfect weekday dinner or a fancy weekend breakfast!
- Crisp up the potatoes
In a frying pan, saute leftover cooked potatoes (that you have cut up in cubes) in a little olive oil. They will catch the pan and get nicely crispy edged. Prep the salmon by flaking it onto a plate.
- Make the omelette
In a large bowl whisk the eggs lightly just until blended, add the cream cheese, chopped spring onions and season well. You can add chopped herbs if you want at this step.
- Cook the omelette
Add the eggs blend over the potatoes in the same frying pan and flake chunks of the hot smoked salmon to distribute uniformly. Cook the omelette on a gentle heat until nearly set. Then transfer under a hot grill (broiler) until golden brown and fully set.
- Serve and Enjoy!
Let the omelette cool for only a few minutes, then serve a generous slice. Enjoy!
Pro Tips
- Prepare the ingredients before cooking, you want to avoid the bottom of the omelette burning.
- Low Heat: Cook the omelette over low to medium heat to avoid overcooking.
- Get crispy edges on the potatoes before adding the eggs.
What to serve with salmon omelette
- I encourage you to serve this omelette for breakfast or brunch with a good serving of pink sauerkraut ( it’s so good for your gut!) or any pickles you fancy.
- Stuff it in a flatbread or pitta bread.
- Roll it in a wrap with plenty of salad leaves.
- You can eat it it cold too, I often take a wedge for my work lunch.
variations and substitutions
- I love trout with this recipe, the texture is very similar, and could be more affordable and more sustainable. You can always use up any cooked or baked salmon leftovers too.
- Dill or parsley will work really well chopped and mixed in with the eggs.
- You can swap the cream cheese with sour cream or goats cheese.
- If you are avoiding dairy, just skip the cream cheese or replace it with a non-dairy option.
If you are looking for more salmon meal ideas or what you can make with hot smoked salmon, you can try this beautifully light salmon and peas pasta or my fresh and zingy salmon and pea puree.
This is such a quick and easy salmon omelette recipe, making the most of your leftovers. Flake some beautifully unctuous hot smoked salmon and you get the perfect weekday dinner or a fancy weekend breakfast!
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
- Don’t forget to rate my recipe! It will make my day!
Salmon Omelette Recipe
Equipment
- 1 Chopping board for chopping up potatoes and spring onions
- 1 knife
- 1 mixing bowl medium to large
- 1 whisk
- 1 frying pan (oven safe)
Ingredients
- 5 cooked baby potatoes cubed (approximately 400 g)
- 3 tbsp olive oil
- 4 spring onions finely chopped
- 7 medium eggs
- 100 g cream cheese or 3 heaped tablespoons
- 1 hot smoked salmon fillet skin removed
- ½ tsp salt
- ½ tsp black pepper
Instructions
Crisp up the potatoes
- In a frying pan, saute leftover cooked potatoes (that you have cut up in cubes) in a little olive oil over medium heat. They will catch the pan and get nice crispy edges.
Make the omelette
- While the potatoes are crisping up, crack the eggs In a medium to large bowl.
- Whisk the eggs lightly just until blended, add the cream cheese, chopped spring onions and season well with salt and pepper. You can add chopped herbs if you want at this step.
Cook the omelette
- Add the eggs blend over the potatoes in the same frying pan and flake chunks of the hot smoked salmon to distribute uniformly on the top of the omelette.
- Cook the omelette on a gentle heat until nearly set. This should take around 5 minutes. Then transfer under a hot grill (broiler) until golden brown and fully set, this also take just under 5 minutes, so watch it closely.
Serve and Enjoy!
- Let the omelette cool for only a few minutes, then serve a generous slice. Enjoy!
Notes
follow me on Instagram
