A simple-to-follow recipe for a deluxe omelette that's the perfect size to share
- Cooking Time Prep 5 mins
Cook 15 mins - Skill Level Easy
- Servings Serves 2
Kcalories
684
Protein
43g
Carbs
40g
Fat
40g
Saturates
12g
Fibre
5g
Sugar
3g
Salt
0.79g
- 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
- 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.
- 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.
- 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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