Oven-baked smoked salmon, pepper & pesto tortilla

Oven-baked smoked salmon, pepper & pesto tortilla

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(1 ratings)

Prep: 20 mins Cook: 30 mins


Serves 4
Use up leftover potatoes in this indulgent Spanish omelette packed with earthy smoked salmon, sweet, roasted red peppers and pesto

Nutrition and extra info

Nutrition: per serving

  • kcal757
  • fat37g
  • saturates20g
  • carbs63g
  • sugars17g
  • fibre17g
  • protein34g
  • salt4.6g
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  • a little oil, for greasing
  • 8 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300g cooked potatoes (roasted or boiled are fine), chopped into chunks



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

  • 140g smoked salmon, torn into small pieces
  • 4 roasted red peppers, from a jar, torn or chopped into small pieces
  • 4 tbsp pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • salad leaves, to serve


  1. Heat oven to 180C/160C fan/gas 4. Line a 22cm tart or flan case with a sheet of baking parchment, pushing it into the sides and leaving a 1cm overhang over the top – this is easiest if you scrunch up the parchment first to make it more pliable (don’t worry about it looking too neat). Grease the parchment with a little oil.

  2. Beat the eggs in a bowl with some seasoning, add the potatoes, smoked salmon and peppers, stir together, then pour into the lined tart case. Spoon blobs of the pesto over the top. Bake the tortilla for 30 mins until just set and starting to brown. Cool for 5 mins before cutting into wedges, or leave to cool completely and serve cold with salad.

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Comments, questions and tips

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22nd Jan, 2016
Lovely & so easy! Even if I usually roast my peppers instead of buying a jar. You definitely have the choice of cooking it in a frying pan (flip it over) if you don't want to turn on the oven
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