James St Cookery School: Smoked salmon and goat's cheese omelette, Spanish tortilla

Niall McKenna's smoked salmon and goat’s cheese omelette
Niall McKenna

THIS week’s recipes are two simple, egg-focused dishes, perfect for a handy, quick dinner or a hearty lunch. Eggs are highly versatile, usually to hand (most of us pick up a half-dozen at least once a week) really nutritious and, when done right, super-tasty.

We're big fish-lovers in my household, so smoked salmon is a common addition to our omelettes. The kids particularly love the egg tortilla variation – it's so easy that my 13-year-old son makes it regularly for his lunch.

Both dishes are a great way of using up any leftovers, such as potatoes and onions, but feel free to add or replace with other ingredients if you prefer.


(Serves 2)

5 eggs

3 sprigs of flat leaf parsley, chopped

2 tbsp cold water

2 knobs butter

100g smoked salmon, sliced into pieces

80g goat’s cheese, crumbled

Salt and pepper


Crack the eggs into a bowl then hte add water, chopped parsley, salt and pepper. Beat together with a whisk.

Put a non-stick pan on a high heat with the butter. When that's melted, pour in just over half of the egg mix and swirl it around, ensuring that the base is completely covered; then reduce the heat.

When the egg begins to firm up, add the salmon and crumbled goat’s cheese. Leave for a few seconds to warm. Then, using a plastic or rubber spatula, fold the egg over the fillings and leave to cook for a few seconds more.

If you aren’t confident about folding the omelettes, they can be finished under the grill.

Repeat with the remaining mix and serve with a garnish of parsley.


(Serves 4)

6 large eggs

500g potatoes, peeled and cubed

1 white onion, finely chopped

1 clove garlic, crushed

2 tbsp flat leaf parsley, picked from stalk and fine chopped

100 ml olive oil

Salt and pepper


Peel the potatoes and dice into quarter-inch pieces. Heat half of the olive oil in a frying pan and add the potatoes. Cook on a medium heat for 10 minutes, making sure they do not brown. Add the onions, garlic and flat-leaf parsley and cook for a further five minutes.

Crack the eggs into a bowl, beat with a whisk and season with salt and pepper. Remove the potatoes, onion and garlic from the frying pan and add in with the eggs, then wipe out the pan. Put the remaining olive oil in the frying pan and heat.

Mix the potatoes, onion and garlic with your eggs then spoon on to the hot pan. Leave the pan on a medium heat and cook through for a few minutes, stirring gently every couple of minutes. Once the egg mix is crisp underneath, carefully turn over with a rubber or plastic spatula to cook through on the other side. Once completely crisp, remove from the pan and place on a plate.

The dish can be served warm or cold – both are equally delicious!

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