Parsnip hash browns
These crispy hash browns can be made ahead and reheated from frozen - ideal for unexpected Christmas visitors
Smoked salmon & mascarpone tortilla
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 400g (about 2 large) potatocut into thick slices
- small bunch dill
- 6 eggs
- 2 tbsp mascarponeor full-fat cheese
- 1 tbsp sunflower oil
- 100g frozen pea
- 125g pack smoked salmonthickly sliced
Nutrition: per serving
- kcal684
- fat40g
- saturates12g
- carbs40g
- sugars3g
- fibre5g
- protein43g
- salt0.79glow
Method
step 1
Boil the potato slices for about 10 mins until just tender, then drain. Roughly chop the leaves from the dill, then beat into the eggs, along with 1 tbsp mascarpone or soft cheese. Season to taste.
step 2
Heat the oil in a small frying pan – around 20cm across is ideal – then add the cooked potatoes, frozen peas and the egg mixture. Leave to set on a low heat for about 7 mins, pushing the mix around the pan every so often so it cooks evenly. Heat grill to high.
step 3
Once the tortilla is firm underneath, but still a little wobbly on top, drape the salmon over the top and dot with the remaining cheese. Season with black pepper, then flash under the grill until just set. Serve with a green salad.
