I don’t know about you, but I love leftovers. This recipe uses left over salmon and potatoes from my previous post One-Sided Crispy Salmon. Turning this into a breakfast omelette made for a satisfying and delicious meal. And when you serve it to guests, they won’t even know you’re using leftovers. The salmon, potatoes and herbs, along with the eggs were a prefect combination of flavors. I served it with a side of toast and some hot sauce.
This would be a nice weekend breakfast, especially if you prepare my Crispy Salmon the night before. Only a handful of ingredients are needed and you’ll have delicious and healthy salmon for two days!
Leftover Salmon Omelette with Potatoes Recipe
2 tablespoons olive oil
1/2 – 3/4 cup cooked salmon, cut into pieces
4-6 cooked fingerling potatoes, cubed
2 tablespoons parsley, chopped
2 tablespoons thyme, chopped
salt & pepper, to taste
Heat pan with olive oil on medium-high heat. Stir potatoes in pan and cook until golden brown. In the meantime, scramble eggs and season with salt & pepper, then set aside.
Add salmon and herbs to potatoes and mix. Pour in egg mixture and turn heat down to medium or low. Occasionally swirl pan so uncooked egg spreads and cooks through. Once cooked to your liking, fold one side over to create a crescent shape. Slide onto platter and serve with some toast and Sriracha or hot sauce, if desired.
Total Time: 10-15 minutes
Yield: 2-4 servings
October 14, 2011
[...] Salmon Omelette with Potatoes and Herbs (from Wishful Chef) [...]
April 24, 2012
[...] off, let me say that if it were not for The Wishful Chef, this omelette may not have graced my plate. In my last My Weekend In Food post, I made salmon and [...]