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.