Salmon, Pea and Dill Tortilla

cook 30 mins
  • 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 (3 1/2 oz) frozen peas
  • 1 spring onion, sliced
  • 1 tablespoon vegetable oil
  • salt and pepper
  • mixed salad leaves, to serve
  • Cook the potatoes in a saucepan of lightly salted boiling water for 10 minutes until tender, then carefully 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.
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