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Smoked salmon & mascarpone tortilla

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

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 684
  • Carbohydrates 40
  • Saturated Fat 12
  • Sugar 3
  • Protein 43
  • Fat 40
  • Fibre 5
  • Salt 0.79

Nutrition per serving

  • Calories 684
  • Carbohydrates 40
  • Saturated Fat 12
  • Sugar 3
  • Protein 43
  • Fat 40
  • Fibre 5
  • Salt 0.79

Ingredients

  • 400g (about 2 large) potatoes, cut into thick slices
  • small bunch dill
  • 6 eggs
  • 2 tbsp mascarpone or full-fat cheese
  • 1 tbsp sunflower oil
  • 100g frozen peas
  • 125g pack smoked salmon, thickly sliced

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.

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.

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