Smoked salmon & mascarpone tortilla

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


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


  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.

Recipe from Good Food magazine, November 2007

By Good Food

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