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Scandi-style salmon & new potato omelette
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200g new potatoes, sliced into 1cm rounds
6 British Blacktail Medium Free Range Eggs
1 large red onion, finely chopped
1 tsp vegetable or olive oil
145g pack gravadlax
140g pack rocket
2 tbsp reduced fat crème fraîche
1. Boil the potatoes for 10 minutes until tender, then drain. Beat the eggs with some seasoning. Toss the onion in the juice of half the lemon, with some freshly ground black pepper, then set aside.
2. Heat the oil in a frying pan, then scatter in the potatoes and pour the eggs around them. Cook gently for 5 minutes, pushing the eggs around the pan with a spatula now and again until just set, then top with the salmon pieces.
3. Toss the rocket with the mustard sauce from the gravadlax, plus the onions in their lemon juice. Serve the omelette in wedges with a small spoon of crème fraîche, the salad on the side and the remaining lemon in wedges, for squeezing over.
Typical values per serving:
1 of your 5 a day; high on protein.
This recipe was first published in July 2019.