Smoked salmon and potato tortilla recipe

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  • Gluten-free
serves: 8
Skill: easy
Cooking: 1 hr
(plus cooling time)

Nutrition per portion

Calories 287 kCal 14%
Fat 13g 19%
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  • Forget cheese sandwiches and sausage rolls – get creative for your next picnic with this tasty salmon and potato tortilla.


    • 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


    • 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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