Smoked Trout Frittatas

There isn’t much in the way of food that tart, citric, sometimes spicy and often refreshing Austrian rieslings can’t handle with aplomb. Spring’s challenges, like artichokes, asparagus and salads, would not daunt them. Nor would eggs. In fact, the whiff of sulfur up front in some of the wines suggested eggs.Here’s a simple brunch or lunch preparation suited to entertaining. Individual frittatalike mixtures, inspired by the Spanish tortilla of eggs, potatoes and onions, with the addition of smoked trout, are baked, not fried. They can be made up to an hour in advance and reheated or even served just warm. A salad is all that’s needed alongside, and do not hesitate to toss in some asparagus or artichokes.

Ingredients

For the smoked trout frittatas

• 2 ½ tablespoons extra virgin olive oil
• 1 pound Yukon gold potatoes, peeled, in 1/2-inch dice
• Salt
• 1 cup finely chopped onion
• 1 ounce speck, finely chopped
• 1 smoked trout, skin and bones removed
• 2 tablespoons minced fresh dill
• 7 large eggs, beaten
• Ground black pepper
• 1 cup sour cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    282 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 11 grams protein; 240 milligrams cholesterol; 234 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

For the smoked trout frittatas

1. Heat 2 tablespoons oil in a 10-inch skillet. Add potatoes and cook on medium-low for about 10 minutes, until they start to soften. Sprinkle with salt. Add onion, increase heat to medium and cook about 5 minutes longer, until onion and potatoes are tender. Stir in speck and sauté another minute. Stir in trout and half the dill. Transfer to a bowl and allow to cool 10 minutes.
2. Heat oven to 325 degrees. Use remaining oil to grease 6 large (8-ounce) muffin tins. Fold eggs into trout mixture. Season generously with pepper and add additional salt if needed. Spoon mixture into tins. Place in oven and bake 15 minutes. Fold remaining dill into sour cream and place in a serving dish.
3. Unmold frittatas and serve with sour cream alongside.

45 minutes