Ingredients

1 tablespoon olive oil
1 lb all-purpose potatoes, peeled and cubed
1 onion, finely chopped
8 eggs
2 tablespoons chopped dill
Sea salt and freshly ground black pepper, to taste
8 slices smoked salmon
1/3 cup mascarpone cheese
4 handfuls salad leaves

Serves 4

Directions

Heat the oil in a nonstick skillet and add the potato. Fry gently, stirring, for 10 minutes, or until browned on all sides and cooked through.

Add the onion to the skillet and cook for 2 to 3 minutes, or until translucent and soft. Heat the broiler to medium.

Whisk the eggs in a bowl together with the dill and some salt and freshly ground black pepper.

Tear the smoked salmon into pieces and add to the skillet. Add the mascarpone in dollops. Using a spatula, pull the mixture into the center of the skillet and level it off.

Pour the eggs over the top and cook for 5 to 10 minutes, or until the omelet is just set.

Put the skillet under the broiler for 1 to 2 minutes to lightly brown the top. Slide the omelet out of the skillet and cut into eight wedges. Arrange a handful of salad leaves on each plate and top with two wedges of omelet.

Reprinted with permission from Breakfast, The Marie Claire Series by Jody Vassallo. Copyright © 2007. Published by Thunder Bay Press, www.thunderbaybooks.com.


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