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
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Step 1
Cook the potatoes in a pan of boiling salted water until just tender, then drain well.
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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).
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Step 3
Beat the eggs in a large bowl and season well. Mix in the potatoes, onion and spinach.
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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
