A simple-to-follow recipe for a deluxe omelette that’s the perfect size to share
Prep:5 mins
Serves 2
400g (about 2 large) potato, cut into thick slicessmall bunch dill6 eggs2 tbsp mascarpone or full-fat cheese1 tbsp sunflower oil100g frozen pea125g pack smoked salmon, thickly sliced
STEP 1Boil 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 2Heat 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 3Once 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.
