Frittata de salmón ahumado, cebolla caramelizada y gruyer
Smoked Salmon, Caramelized Onion, and Gruyere Frittata
Courtesy of Chef Tyler Florence
Rated 5.0 stars by 3 users
Servings
4-6
Brunch just got a serious upgrade. This Smoked Salmon, Caramelized Onion & Gruyère Frittata is rich, savory, and effortlessly elegant. Think buttery potatoes, sweet caramelized onions, and nutty melted cheese—all wrapped in the fluffiest eggs… then topped with silky smoked salmon, creamy crème fraîche, fresh herbs, and a bright squeeze of lemon.
It’s the kind of dish that looks impressive, tastes even better, and secretly couldn’t be easier to pull off. Perfect for slow weekends, hosting friends, or when you’re just feeling a little fancy.
Slice it up, serve it warm, and watch it disappear.
Ingredients
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8 eggs
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¼ cup cream
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1 cup grated gruyere cheese
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4 tablespoons butter
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1 large Yukon gold potato diced
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1 small yellow onion diced
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Kosher salt and fresh cracked black pepper
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2 tablespoons extra-virgin olive oil
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4 ounces smoked salmon
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½ cup whipped crème fraiche
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1 bunch chives, minced
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½ bunch fresh dill
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2 radishes shaved thin
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½ lemon
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OvenBond 9” Round Baker
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Directions
Preheat oven to 400 degrees.
Make the Frittata
Place all eggs into a bowl and whisk until smooth. Add the cream and cheese to the mixture with a bit of salt and pepper, and give it a few more stirs, and set aside.
Heat a skillet over medium heat, add the butter to the skillet and place the potatoes and onions to the pan, season with salt and pepper. Sauté in the butter for about 5 minutes or until the onions start to caramelize and the potatoes are cooked and soft. Place the potato and onions into the bowl with the eggs and stir to not cook the egg.
Heat a 9” cake pan or large skillet with 2 tablespoons of olive oil. Heat until the oil starts to shimmer and smoke. Pour all of the egg mixture into the hot pan while stirring at the same time, allowing the eggs to soufflé up and cook while the rest is being poured in.
Once the batter is all in the pan, use a spatula to keep freeing the eggs from the sides and stirring the bottom gently, about 1 minute or so. Place the pan into the oven and bake for 10 minutes. Or until a toothpick inserted into the center of the eggs comes out clean.
Plate the Dish
Remove the frittata from the oven and flip it out onto a plate.
Let it cool down for about 10-15 minutes.
Place and arrange the crème fraiche, salmon, radishes, chives, dill and lemon on to the top of the frittata and serve warm.
