Jersey Royal Tortilla with Smoked Salmon, Rocket and Peas

This thick Spanish-style omelette is perfect for serving warm with a summer salad, or try serving it cold, cut into wedges, for picnics and packed lunches.

Serves 4 - 6

450g (1lb) Jersey Royal potatoes, gently rubbed to remove flaky skin
2 tablespoons olive oil
1 small onion, chopped
6 eggs
4 tablespoons milk
salt and freshly ground black pepper
110g (4oz) Cheshire 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

1. Cook the Jersey Royals in lightly salted boiling water until tender - about 15 minutes. Drain and allow to cool. Slice thickly.

2. Heat the olive oil in a medium non-stick frying pan and add the potatoes and onion. Sauté gently for 5 - 6 minutes until they are golden.

3. Beat the eggs and milk together and season with salt and pepper. Stir in the grated cheese and rocket or watercress. Pour the mixture into the frying pan and scatter the salmon strips and peas over the surface. Cook gently, without stirring, until the base is set.

4. 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.

Cook's tips:
Do not peel Jersey Royal potatoes - simply rub any flaky skin gently from the surface. Always put Jersey Royals into boiling water to seal in the flavour - adding salt to the water is a matter of personal preference.