Smoked salmon & mascarpone tortilla

Smoked salmon & mascarpone tortilla

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 5 mins Cook: 15 mins

Easy

Serves 2
A simple-to-follow recipe for a deluxe omelette that's the perfect size to share

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal684
  • fat40g
  • saturates12g
  • carbs40g
  • sugars3g
  • fibre5g
  • protein43g
  • salt0.79g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 400g (about 2 large) potato, cut into thick slices
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • small bunch dill
  • 6 eggs
    Eggs

    Egg

    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
    Sunflower oil

    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

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 Tip

    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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
benlilford
24th Dec, 2013
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
23rd Mar, 2008
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.