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.

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.

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.

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.

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.