2 lbs. small, yukon gold or dutch potatoes, sliced to 1/4 inch thick slices
1 medium onion, halved and sliced very thin into half moons
12 oz. gravlax/lox, chopped to small pieces
3T butter
4 large eggs
1 c half and half
1/4 c heavy cream
1 tsp. dried dill
1/2 tsp. white pepper
1/8 tsp. nutmeg
2 tsp. salt
1T fresh dill fronds, plucked
Instructions
In large, non-stick fry pan, heat butter over medium-high heat. Add onions and saute until
softened, about 4 minutes. Remove from pan and set aside.
Add potato slices to pan and sprinkle with 1 tsp. salt. Saute until softened, turning halfway
through cooking, for a total of 5 minutes.
In mixing bowl, combine eggs, 1 tsp. salt, white pepper, dried dill and nutmeg. Whisk well. Whisk
in half and half and heavy cream.
Add onions back to pan in even layer over potatoes.
Pour egg mixture over the top. Sprinkle lox evenly on top as final layer.
Cook over medium heat, uncovered, running spatula along edges to allow eggs to cook evenly.
When mixture is set, cover pan and turn off heat, allowing to sit over residual heat for 10
minutes before serving.
Garnish with dill fronds.
Originally Submitted
8/12/2016
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