Forget cheese sandwiches and sausage rolls - get creative for your next picnic with this tasty salmon and potato tortilla.
Ingredients
- 500g (1lb) new potatoes
- 6 large eggs
- 2 level tbsp fresh dill, chopped
- Salt and freshly ground black pepper
- 140g packet smoked salmon slices or trimmings, chopped
- 20cm (8in) round ovenproof dish, well buttered and base-lined with a circle of baking parchment
WEIGHT CONVERTER
Method
- Set the oven to 180°C (gas mark 4).
- Cook the potatoes in boiling salted water for 10-12 mins or until they are just tender, then drain and leave to cool slightly before slicing them.
- Lightly beat the eggs, stir in the dill and seasoning then stir in the potatoes and salmon. Pour the mixture into the ovenproof dish.
- Bake the tortilla in the centre of oven for 35-45 mins or until the egg has just set in the centre, and the mixture is just beginning to shrink back from the sides of the dish.
- Remove the dish from the oven and leave the tortilla to cool for about 10-15 mins, then turn it out on to a board and leave to cool completely. Cut into 8 wedges and pack into a container to transport it to the picnic.
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Jessica Dady is Food Editor at Goodto.com and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.
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