Smoked Salmon & Spinach Tortilla Recipe

Prepare potatoes

Preheat oven to 375°F (190°C). Parboil diced potatoes in salted boiling water for 6–7 minutes until just tender but not falling apart. Drain and pat dry with a towel.

Sauté vegetables

Heat 1 tablespoon olive oil and 1 tablespoon butter in a 10-inch ovenproof nonstick or cast-iron skillet over medium heat. Add the chopped onion and cook 3–4 minutes until translucent. Add the diced green pepper and continue to sauté 3 minutes. Add the parboiled potatoes, season with 1/2 tsp salt and 1/4 tsp pepper, and cook, turning occasionally, until the potatoes develop light golden edges, about 6–8 minutes.

Wilt spinach & add capers

Push the vegetable mixture toward the sides of the skillet and add the remaining 1 tablespoon olive oil. Add the spinach in batches, stirring until wilted (about 2 minutes). Stir in capers and smoked paprika (if using) and adjust seasoning with remaining salt and pepper. Remove skillet from heat and spread mixture evenly.

Whisk eggs

In a large bowl, whisk together 8 eggs and 1 cup whole milk until smooth and slightly frothy. Taste and add a pinch more salt or pepper if desired.

Combine with smoked salmon

Fold the flaked smoked salmon gently into the egg mixture (reserve a few small pieces for topping if you like). Pour the egg-salmon mixture evenly over the vegetables in the skillet.

Cook on stovetop then bake

Return skillet to medium heat and cook undisturbed for 2–3 minutes until the edges begin to set. Transfer the skillet to the preheated oven and bake 12–15 minutes, or until the center is just set and a knife inserted near the center comes out clean. If you like a lightly browned top, switch to broil for 1–2 minutes watching carefully.

Rest and garnish

Remove frittata from oven and let rest 5 minutes. Sprinkle chopped dill or chives on top and arrange reserved smoked salmon slices if using. Serve cut into wedges with lemon wedges on the side.

Preheat and prepare pan

While frittata bakes, lower oven to 350°F (175°C) if you broiled. Grease an 8x8-inch baking pan or line with parchment.

Mix dry ingredients

In a large bowl combine 3 cups cornmeal, 1 cup flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Whisk to combine evenly.

Combine wet ingredients

In a separate bowl whisk together 2 eggs, 1 1/4 cups buttermilk, and 4 tablespoons melted butter or oil until smooth.

Mix batter and bake

Pour wet ingredients into dry and stir just until combined—do not overmix. Pour batter into prepared pan and smooth the top. Bake 20–25 minutes until a toothpick inserted into the center comes out clean and top is golden. Let cool 10 minutes before slicing.

Slice cornbread into squares and serve alongside warm frittata wedges. Offer lemon wedges for squeezing over the frittata and extra smoked salmon on the side if desired.