Smoked salmon & mascarpone tortilla
A simple-to-follow recipe for a deluxe omelette that's the perfect size to share
- Prep: 5 mins
Cook: 15 mins
- Serves 2
- Easy
Ingredients
- 400g (about 2 large) potatoes, cut into thick slices
- small bunch dill
- 6 eggs
- 2 tbsp mascarpone or full-fat cheese
- 1 tbsp sunflower oil
- 100g frozen peas
- 125g pack smoked salmon, thickly sliced
Tip
Add the peas to the tortilla while
they’re still frozen – once the eggs are
set, the peas will be perfectly tender and sweet.
Method
-
Boil the potato slices for about 10 mins
until just tender, then drain. Roughly chop
the leaves from the dill, then beat into the
eggs, along with 1 tbsp mascarpone or soft
cheese. Season to taste.
-
Heat the oil in a small frying pan – around
20cm across is ideal – then add the cooked
potatoes, frozen peas and the egg mixture.
Leave to set on a low heat for about 7 mins,
pushing the mix around the pan every so
often so it cooks evenly. Heat grill to high.
-
Once the tortilla is firm underneath, but still
a little wobbly on top, drape the salmon over
the top and dot with the remaining cheese.
Season with black pepper, then flash under
the grill until just set. Serve with a green salad.
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