- 400g (about 2 large) potato, cut into thick slices
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- small bunch dill
- 6 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp mascarpone or full-fat cheese
- 1 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 100g frozen pea
- 125g pack smoked salmon, thickly sliced
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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.
Add the peas to the tortilla while they’re still frozen – once the eggs are set, the peas will be perfectly tender and sweet.