Jersey Royal Tortilla with Smoked Salmon
A delicious Spanish-style tortilla with Jersey Royal potatoes and smoked salmon, onion and peas. Served with a side salad.
Ingredients
- 500g of seasonal new potatoes (like Jersey Royals)
- 1 small onion (approx 110g), chopped
- 100g of cheddar cheese, grated
- 100g of smoked salmon, torn into strips
- 110g of watercress, spinach and rocket
- 50g of frozen peas
- 6 free range medium eggs, beaten
- 3 tbsp olive oil
- 4 tbsp milk
- 1 tbsp lemon juice
- Serves: 4
- Course: Main Course
- Preparation time: 10 mins
- Cooking time: 25 mins
- Price per person: £2.18
- Store cupboard: Typical
- Calories per serving: 507
- 5-a-day per serving: 0.6
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Method
- Preheat the grill to a medium-high heat. Cook the new potatoes in lightly salted boiling water for 10-12 minutes, or until tender. Drain and set aside. Once cool enough to handle, cut them into thick slices.
- Heat 1 tbsp olive oil in a frying pan and gently fry the potatoes and onion for 5 to 6 minutes, or until golden.
- Meanwhile, beat the egg and milk together and season with salt and pepper. Stir in the grated cheese and a handful of the salad leaves.
- Pour the mixture into the frying pan and scatter the salmon strips and peas over the surface. Cook gently, for 3-4 minutes without stirring, until the base is set.
- Transfer the tortilla pan to the grill and cook for a further 3-4 minutes, or until the tortilla is fully cooked and the top is golden brown.
- Meanwhile, mix 2 tbsp olive oil with 1/2 tbsp lemon juice to make a dressing. Season with salt and pepper.
- Serve the tortilla immediately with the remaining watercress, spinach and rocket salad tossed with the lemon oil dressing.
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