1/3cupchopped fresh basil and dill, plus more for garnish
Maldon sea salt, for finishing
Heat butter in large, nonstick skillet over medium heat. Once butter is melted, add onion and potatoes. The pan may be pretty full at first, but the potatoes and onion will shrink once they start cooking. Keep skillet over medium heat , turning the potatoes and onion occasionally to ensure everything cooks evenly. (I use a rubber spatula for this as it helps scoop everything up and flip it over in one fell swoop.)
While potatoes and onion are cooking, start prepping the rest of the filling. In a large mixing bowl, stir together the cream cheese, smoked salmon, eggs, fresh herbs, salt and pepper. I like to use a whisk to get the eggs scrambled and everything else incorporated nicely.
Remove the skillet from the heat and add the potato and onion mixture to the mixing bowl. Stir until combined and as evenly coated as possible.
Place skillet back on medium heat and pour mixture back in. Cook over medium heat until the “eggy” parts have started to set a bit. This should take about 10-15 minutes. I usually take the skillet and shake it and judge whether the eggs have set enough by how much they jiggle. In the meantime, turn your oven broiler on high.
Once eggs are mostly set (a little jiggle is okay), remove skillet from stove and place under broiler until top is a nice golden-brown, 8-10 minutes.
Remove from oven (be sure to use a potholder!) and let cool slightly before serving. Garnish with sea salt and more herbs. I like to serve this one right out of the skillet over a nice bed of arugula, tomatoes and olive oil.