Name: Smoked salmon & mascarpone tortilla
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Spanish
Ingredients: 400g (about 2 large) potato cut into thick slices; small bunch dill; 6 eggs; 2 tbsp mascarpone or full-fat cheese; 1 tbsp sunflower oil; 100g frozen pea; 125g pack smoked salmon thickly sliced

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Smoked salmon & mascarpone tortilla

Smoked salmon & mascarpone tortilla

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.5 out of 5.2 ratingsRate

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

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

400g (about 2 large) potato

cut into thick slices
small bunch dill
6 eggs
2 tbsp mascarpone

or full-fat cheese
1 tbsp sunflower oil
100g frozen pea
125g pack smoked salmon

thickly sliced

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Nutrition: per serving

kcal684
fat40g
saturates12g
carbs40g
sugars3g
fibre5g
protein43g
salt0.79g

low

Method

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, November 2007

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A star rating of 4.5 out of 5.2 ratings

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