Smoked salmon & mascarpone tortilla
- Preparation and cooking time
- Serves 2
A simple-to-follow recipe for a deluxe omelette that's the perfect size to share
- STEP 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.
- STEP 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.
- STEP 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.
Add the peas to the tortilla while they’re still frozen – once the eggs are set, the peas will be perfectly tender and sweet.