- 500g potatoes
- 1 lemon
- A handful of chives
- 1 tbsp Dijon mustard
- 1 avocado
- 4 eggs
- 100g smoked salmon
- ½ x 250g ricotta
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
- Medium pan with lid
- Small frying pan
- 1.
Set your oven to its lowest temperature and slide 2 serving plates onto the bottom shelf to keep warm. Fill and boil your kettle. Scrub the potatoes and chop them into bite-sized chunks. Add them to a medium pan. Pour over enough hot water from the kettle to cover them and add a pinch of salt. Pop on a lid, set the pan on a high heat and bring to the boil. When its boiling, turn the heat down and simmer for 10-12 mins till the potatoes are tender when pierced with a fork or skewer.
- 2.
While the potatoes simmer, finely grate the lemon zest into a mixing bowl. Squeeze in the juice from 1 half. Finely chop the chives and add them to the bowl. Add 1 tbsp each Dijon mustard and olive oil and a pinch of salt and pepper. Whisk together with a fork to make a dressing, then taste and add more salt or pepper if you think it needs it.
- 3.
Halve the avocado. Scoop out the stone and scoop the flesh out of the skins. Dice the flesh and add it to the lemon and mustard dressing. Gently toss to coat the avocado then set aside.
- 4.
Crack the eggs into a clean bowl and beat together with a little salt and pepper. Roughly chop the smoked salmon.
- 5.
Warm a small frying pan on a high heat for 1 min. Add 1/2tbsp olive oil and half the egg mixture. Swirl round the pan to coat the base. Lay half the salmon on top and spoon over a quarter of the pot of ricotta. Fry the omelette for 2 mins, loosening the edges with a spatula and tipping the pan to move any runny egg to the edges to help it cook.
- 6.
When the omelette is just set, take a plate out of the oven and slide the omelette onto it. Pop back into the oven to keep warm. Wipe the pan, add another ½ tbsp olive oil and make a second omelette, using the method in step 5.
- 7.
Slide the omelette onto the second warm plate, pop back into the oven and turn the oven off. The residual heat will keep the omelettes warm.
- 8.
The potatoes should be cooked by now. Drain them, gently shake dry, then add to the bowl of avocado and lemon dressing. Gently toss to mix. Remove the omelettes from the oven, add plenty of the potato salad to each plate and serve.
- Tip
Ricotta tip
You can use more than half the pot of ricotta to fill your omelettes, but this will affect that nutritional information. Any extra ricotta will keep for a couple of days in the fridge. Try using it to make a speedy seasonal Pasta with Mushrooms, Ricotta & Walnuts – you can search for the recipe over at abelandcole.co.uk/recipes.