Smoked salmon & mascarpone tortilla

Smoked salmon & mascarpone tortilla

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

A simple-to-follow recipe for a deluxe omelette that's the perfect size to share

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
684
protein
43g
carbs
40g
fat
40g
saturates
12g
fibre
5g
sugar
3g
salt
0.79g

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

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, November 2007

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Comments

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benlilford's picture

Following the recipe gives you two really good portions but it can be stretched to three people with smaller appetites quite easily if you serve it with a good salad.

sweeneytod's picture

I havent tried this recipe but if you like the idea of a salmon frittata, try looking at the smoked salmon and pea frittata also listed on this website. That recipe incorporates the salmon in the cooking process.

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