smoked salmon tortilla

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


  • 400g (about 2 large) potato , cut into thick slices
  • small bunch dill
  • 6 eggs
  • 2 tbsp mascarpone or full-fat cheese
  • 1 tbsp sunflower oil
  • 100g frozen pea
  • 150g Ballyhack Smokehouse smoked salmon, thickly sliced

Recipes Tips

Add the peas to the tortilla while they’re still frozen – once the eggs are set, the peas will be perfectly tender and sweet.


  • STEP 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.

  • STEP 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.

  • STEP 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.