Roast potato, sweet potato and salmon frittata

  • Servings : 3 adults, 2 toddler, 1 baby
  • Prep Time : 35m
  • Cook Time : 15m
  • Ready In : 50m

Roast potato, sweet potato and salmon frittata

This frittata is a family staple in this house! It is so easy to make and an absolute crowd favourite. The veggies are naturally sweet and match perfectly with the salmon. It’s a great first introduction to fish for the little ones, too.

Nutrition Note: Eggs are a convenient and nutritious staple to have stocked in the fridge.  They provide high quality protein and are rich in many important nutrients that support the growth and development of children including iron, zinc, folate, vitamin A and vitamin B12.

For more amazing recipes like this you can buy our ebooks Baby Foodie, Finger Foodie, or Family Foodie OR our bestselling Book “Raising a happy, healthy eater from baby to school age” here


potato_salmon_puree baby


roast_potato_sweet_potato_salmon_frittata_kids toddler



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  • 1 medium potato, peeled and cut into 1cm dice drained
  • ½ medium sweet potato peeled and cut into 1cm dice
  • 1 tbsp olive oil
  • 1 cup baby spinach leaves, washed
  • 1 x 180g tin pink salmon in spring water bones removed drained
  • 1-2 tbsp milk or water (baby portion only)
  • ½ cup tasty cheese
  • 8 eggs, lightly whisked


Step 1

Preheat the oven to 200°C. -

Step 2

Place the potato and sweet potato in a roasting tray, add the oil and toss to combine. Roast in the oven for 20-30 minutes, turning half way through, or until the potato and sweet potato are golden and tender.

Step 3

Preheat the grill to high.

Step 4

Place a frying pan on the stove top over low heat. Place the potato and sweet potato in a single layer on the base of the frying pan. Layer the spinach leaves on top, followed by the salmon and then top with the grated cheese.

Step 5

Pour the eggs over the top.  Continue to cook over low heat for 8-10 minutes or until the egg has begun to set around the edges but is still runny in the centre. -

Step 6

Place under the grill and cook for a further 5 minutes or until the egg has set and the frittata is golden brown on top. -

Step 7

Freezable, Gluten Free, Wheat Free, Egg Free, Dairy Free
After step 2. combine ¼ cup of the roasted potato and sweet potato, 4-5 baby spinach leaves, 1 tbsp canned salmon and the milk or water and blend until you have the desired consistency. Optional, add 2tsp grated cheese when blending. -

Step 8

Freezable, Gluten Free, Wheat Free
For toddlers, slice the frittata into small squares and serve with steamed vegetables. -

Step 9

For adults, slice the frittata into large triangles and serve with a side salad or steamed vegetables
Storage: store any leftovers in the fridge for 1-2 days or wrap in individual portions and freeze for 1-2 months. -




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Recipe Comments

  1. posted by Jessica on July 22, 2023

    Hi, can I skip the stove top part and just pop the whole mixture into the oven? (Cooking it for 11month baby) Thanks!


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