Wipe the frying pan with a piece of kitchen paper then add 1 tbsp more oil and heat again. Tip in the egg mixture and leave over a low-medium heat for 5 minutes until the bottom is lightly golden and the top is starting to set. Slide the tortilla onto a plate then flip the uncooked side back into the pan. Cook for another 5 minutes or until the bottom is set. Cut into wedges then top with the salmon, crème fraîche, lemon zest and chives, grind over some black pepperand serve with lemon wedges.
Ingredients
- floury potatoes (such as Maris Piper) 300g, peeled and diced
- olive oil
- onion 1, finely chopped
- baby spinach 150g, chopped
- eggs 4
- smoked salmon 100g
- crème fraîche 2 tbsp
- lemon 1, zested and cut into wedges, to serve
- chives chopped to make 1 tbsp, to serve
Method
-
Step 1
Cook the potatoes in a pan of boiling salted water until just tender, then drain well.
-
Step 2
Heat 1 tbsp of olive oil in a 20cm non-stick frying pan and cook the onion for 10-12 minutes or until really soft. Add the spinach and cook for a few minutes until wilted (add in batches if needed – it will wilt very quickly).
-
Step 3
Beat the eggs in a large bowl and season well. Mix in the potatoes, onion and spinach.
-
Step 4
Wipe the frying pan with a piece of kitchen paper then add 1 tbsp more oil and heat again. Tip in the egg mixture and leave over a low-medium heat for 5 minutes until the bottom is lightly golden and the top is starting to set. Slide the tortilla onto a plate then flip the uncooked side back into the pan. Cook for another 5 minutes or until the bottom is set. Cut into wedges then top with the salmon, crème fraîche, lemon zest and chives, grind over some black pepperand serve with lemon wedges.
*This recipe is gluten free according to industry standards
Nutritional Information
- Kcals 633
- Fat 42.4g
- Saturates 16.3g
- Carbs 29.5g
- Sugars 6.5g
- Fibre 4.6g
- Protein 31g
- Salt 2g
