salmon, pea and dill tortilla
How to make salmon, pea and dill tortilla recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
400 g (13 oz) potatoes, peeled and thickly sliced
150 g (5 oz) skinless salmon fillet
6 eggs, beaten
handful of dill, chopped
100 g (3½ oz) frozen peas
1 spring onion, sliced
1 tablespoon vegetable oil
salt and pepper
mixed salad leaves, to serve
Method:
Cook the potatoes in a saucepan of lightly salted boiling water for 10 minutes until tender, then drain.
Meanwhile, place the salmon in a small saucepan. Cover with boiling water and leave to simmer for 7 minutes until the fish flakes easily. Drain, then break into large flakes.
Mix together the eggs, dill, peas and spring onion, then season. Heat the oil in a 20 cm (8 inch) nonstick frying pan. Stir the potatoes and salmon into the egg mixture, then tip into the pan. Cook over a very low heat for 10–15 minutes until just set. Cut into wedges and serve with a mixed leaf salad.
For pea & salmon omelettes, cook 25 g (1 oz) frozen peas in boiling water for 3 minutes until cooked through, then drain. Beat 4 eggs together with some dill. Heat 15 g (½ oz) butter in small frying pan. Add a quarter of the egg mixture and swirl around the pan.
Cook for 1 minute until the mixture is starting to set, then sprinkle over 1 teaspoon grated Parmesan cheese, a few of the peas and a slice of smoked salmon, cut into strips. Fold over the omelette and keep warm while you repeat with the remaining egg mixture to make 4 omelettes in total. Total cooking time 10 minutes.
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| salmon, pea and dill tortilla |
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