Smoked salmon & mascarpone tortilla
- Preparation and cooking time
- Serves 2
- 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
- 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.