Smoked salmon & mascarpone tortilla

• potato400g g

  cut into thick slices

• dill↗small bunch

  small bunch

• eggs↗6
• mascarpone↗2 tbsp tbsp

  or full-fat cheese

• sunflower oil↗1 tbsp tbsp
• frozen pea↗100g g
• pack smoked salmon↗125g g

  thickly sliced

Step-by-step instructions

1. 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. 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. 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.