Smoked salmon & mascarpone tortilla

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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.

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.

Per serving

684 kcalories, protein 43g, carbohydrate 40g, fat 40 g, saturated fat 12g, fibre 5g, salt 0.79 g

'This simple-to-follow, tasty recipe is the perfect Friday night dinner for two after a hard week at work. I served it with lemon wedges to squeeze over.'

Latest comments and suggestions

• todonnel

  23 March 2008

  todonnel commented on this recipe

  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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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 small smoked salmon , thickly sliced

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 15 mins

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 small smoked salmon , thickly sliced

Per serving

684 kcalories, protein 43g, carbohydrate 40g, fat 40 g, saturated fat 12g, fibre 5g, salt 0.79 g

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