Jersey Royal Tortilla with Smoked Salmon, Rocket and Peas
This Spanish-style omelette is perfect for serving warm with a summer salad, or try serving it cold, cut into wedges, for picnics or packed lunches.
450g (1lb) Jersey Royal potatoes, gently rubbed to remove flaky skin
2 tbsp olive oil
1 small onion, chopped
4 tbsp milk
Salt and freshly ground black pepper
110g(4oz) Cheshire Cheese or mature cheddar cheese, grated
a handful of rocket or watercress, roughly chopped
50g (2oz) smoked salmon torn into strips
50g (2oz) frozen petit pois or garden peas, thawed
salad to serve
Cook the Jersey Royals in lightly salted boiling water until tender
drain and allow to cool. Slice thickly.
heat the olive oil in a medium non-stick frying pan and add the potatoes and onion. Saute gently for 5-6 minutes until they are golden. Beat the
eggs and milk together and season with salt and pepper. Stir in the grated
cheese and rocket or watercress. Pour the mixture in to the frying pan
and scatter the salmon strips and peas over the surface. Cook gently,
without stirring until the base is set. Grill the surface of the tortilla until
set and golden brown. Cool for a few moments, then serve with salad.
Alternatively, cool completely and serve as part of a picnic or packed lunch.
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