Add the peas to the tortilla while
they’re still frozen – once the eggs are
set, the peas will be perfectly tender and sweet.
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.