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.


  • 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
  • Print Recipe
Jersey Royal Tortilla photo

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  1. 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.
  2. Heat 1 tbsp olive oil in a frying pan and gently fry the potatoes and onion for 5 to 6 minutes, or until golden.
  3. 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.
  4. 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.
  5. 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.
  6. Meanwhile, mix 2 tbsp olive oil with 1/2 tbsp lemon juice to make a dressing. Season with salt and pepper.
  7. Serve the tortilla immediately with the remaining watercress, spinach and rocket salad tossed with the lemon oil dressing.

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