Smoked Mackerel Potato Frittata with Capers
Crispy pan-fried potatoes layered with flaked smoked mackerel, capers, and onions, bound with beaten eggs and finished under the grill. Golden exterior with a tender, moist interior. A one-pan stovetop-to-broiler dish ideal for lunch or light dinner.
Ingredients
Instructions
- 1
Peel potatoes and cut into 5-¼" thick slices using a mandoline or knife.
- 2
Heat oil in a 11 ¾" frying pan over medium-high heat. Fry potatoes, flipping occasionally, until golden and tender, approximately 10-12 minutes.
- 3
Peel and cut onion into 2-⅛" thick rounds. Toss onion and capers together in a mixing bowl.
- 4
Remove skin and bones from smoked mackerel fillets. Add flaked mackerel to the bowl with onions.
- 5
Drain cooked potatoes on kitchen paper, season with salt, then add to the mackerel mixture.
- 6
Transfer potato mixture to a 7.75" frying pan.
- 7
Crack and beat eggs in a bowl. Pour over potato mixture, ensuring egg reaches the bottom.
- 8
Cover pan with lid or foil, place on medium heat, and cook for 12-15 minutes until egg sets around the edges.
- 9
Preheat grill to highest setting. Slide frittata under grill and cook for 3-4 minutes until golden.
Tips
Use a mandoline slicer for even, uniform potato and onion thickness to ensure consistent cooking.
Don't skip draining the fried potatoes on kitchen paper—excess oil makes the frittata greasy.
Watch the grill stage carefully; 3-4 minutes is quick, and broilers vary in intensity.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently in a low oven to avoid toughening eggs.
Prepare potato, onion, and mackerel mixture in advance and refrigerate. Fry potatoes and assemble just before cooking.
Slide onto a warm plate and cut into wedges. Pair with a crisp salad, lemon wedges, and crusty bread.
Common Mistakes
Use a lid or foil to cover while cooking on stovetop—without it, eggs won't set through before the bottom burns.
Don't skip removing mackerel skin and small bones—they ruin texture and eating experience.
Watch closely under the grill; charred, bitter frittata results from leaving it too long.
Substitutions
milder, delicate smoke