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Smoked Mackerel Potato Frittata

Potato frittata loaded with smoked mackerel and capers, a delicious meal that can be eaten hot or cold & is great for either lunch or dinner.

This easy recipe is loosely based on a Spanish “tortilla española”, it is wonderfully frugal and cooks in around 45 minutes.

Overhead potato and onion frittata with smoked mackerel and capers served with garlic asparagus.

Smoked Fish Potato Frittata

I adore smoked mackerel, it is an ingredient that pops up on my site quite often, it is not just delicious, but it is cheap, versatile and very nutritious!

in dishes that range from smoked mackerel pasta to smoked mackerel kedgeree and my smoked mackerel risotto to a wonderful smoked mackerel salad.

Here smoked mackerel turns the flavour in a classic potato frittata all the way up to 11.

The base of the recipe is some golden fried potato slices and plenty of onions.

They are joined by plenty of capers to cut through the salty richness of the fish and then cooked with eggs in a small frying pan.

It’s unashamedly influenced by Spanish omelettes (tortilla) and it is just as good eaten cold as it is hot.

Potato and onion frittata with smoked mackerel and capers cut to show the filling.

Frequently Asked Questions

Does the type of potato really make a difference?

Yes, but only in terms of texture, you could make this with any type of potato.

However, I prefer a medium potato, a general-purpose potato Desiree is perfect.

If you go very floury the potatoes tend to break up and the resulting frittata is very soft, very waxy potatoes lead to a much firmer texture. Waxy potatoes are great if you plan to eat this cold.

Do I have to fry the potatoes?

No, but they do need pre-cooking, if you are watching the calories then you could parboil them for 10-12 minutes.

Can I use a different type of smoked fish?

Yes, this is awesome made with smoked trout and smoked haddock. If you are using smoked haddock you will need to poach the fish for 5-7 minutes in some milk before removing the skin and flaking the fish.

I’ve tried this with smoked salmon and it works ok, but I find the flavour gets lost a little, given the cost of smoked salmon I don’t think it is worth the expenditure.

Can I make this in advance?

Yes, this is wonderful eaten cold (room temperature), and it will last in the fridge (if stored correctly) for a couple of days.

Overhead potato and onion frittata with smoked mackerel and capers in a frying pan.

Serving Suggestions

I tend to keep my sides for this smoked mackerel potato frittata very simple.

If I am serving this cold for lunch then I would pair it with a simply dressed green salad.

As a main course then I tend to add a vegetable side, here I have added some air fryer roasted garlic asparagus, roasted tenderstem broccoli would also work just as well!

If you wanted something a little more substantial then my samphire salad would be a perfect match.

Potato and onion frittata with smoked mackerel and capers served with garlic asparagus.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 30cm or 12″ frying pan.
  • 20cm or 8″ frying pan with a lid, you can improvise a lid with some foil if needed.
  • Chopping board.
  • Kitchen knife.
  • Mandolin (optional).
  • Vegetable peeler.
  • Fish slice or spatula.
  • Mixing bowls.
  • Whisk.
  • Weighing scales and or measuring cups and spoons.
Smoked mackerel potato frittata served with garlic asparagus.
Yield: 2-4 Servings

Smoked Mackerel Potato Frittata Recipe

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Call it what you will, potato frittata, Spanish omelette, tortilla española or even tortilla de patatas you still have a great base for the most simple and frugal of meals, this one uses smoked mackerel and capers to push it over the edge!


  • 450g (2 Medium) Medium Waxy Potatoes
  • 125ml (½ Cup) Cooking Oil
  • 100g (1 Small) Onion
  • 225g (8oz) Smoked Mackerel Fillets
  • 50g (⅓ Cup) Capers
  • ½ Tsp Salt
  • 5 Eggs


  1. Peel the potatoes and cut them into slices 5-6mm (¼") thick. I use a mandolin to cut both the potatoes and onions.
  2. Heat the oil in a 30cm (12") frying pan over a medium-high heat and fry the potatoes (flipping occasionally) until they are golden and tender to the tip of a knife. This will take around 10-12 minutes.
  3. Peel and cut the onion into 2-3mm (⅛") thick rounds and place them in a mixing bowl and toss in the capers.
  4. Remove the skin from the smoked mackerel fillets, pick out any bones and add them to the bowl with the onions.
  5. By now the potatoes should be cooked, remove them from the pan and drain them on kitchen paper, season them with salt and add them to the onion and mackerel mix.
  6. Transfer the potato and onion mix to a 20cm (8") frying pan.
  7. Crack the eggs into a bowl and beat them, then pour them over the potato mix, ensuring the egg gets to the bottom of the pan.
  8. Place the pan on a medium heat, cover with a lid (or foil) and cook for 12-15 minutes. The egg should be set around the side of the pan.
  9. Heat a grill (broiler) as high as it will go then slide under the frittata and cook for 3-4 minutes or until nicely golden.


The calorific value for this recipe assumes you are serving two people.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 836Total Fat: 47gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 549mgSodium: 1463mgCarbohydrates: 55gFiber: 6gSugar: 6gProtein: 49g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Ben Myhre

Tuesday 27th of March 2018

Smoked trout breakfast? Or would this be a dinner dish. I would definitely give this one a whirl.

Brian Jones

Wednesday 28th of March 2018

I think there is a gulf between what folk from the US consider breakfast and folk form Europe... For me this would be a lunch/supper dish or even a light dinner, but hey eat it whenever it is glorious :D


Tuesday 27th of March 2018

Yum this frittata looks so delicious! I love how you stacked the potatoes in layers! Such a pretty presentation! Of course, having smoked salmon warms my heart, as well!

Brian Jones

Wednesday 28th of March 2018

I guess the presentation is a cross between a frittata and a Spanish Omelette. Thank oyu :)


Tuesday 27th of March 2018

I love frittata! It's one of my top favorite things to make for brunch. This one looks gorgeous and sounds amazingly delicious!

Brian Jones

Wednesday 28th of March 2018

Thank you.


Tuesday 27th of March 2018

i love smoked trout! this recipe looks delicious :)

Brian Jones

Wednesday 28th of March 2018

Thanks Georgie.

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