Name: Green tortilla with smoked salmon
Total time: 35 min
Yield: Serves 2
Ingredients: (such as Maris Piper) 300g, peeled and diced floury potatoes; olive oil; 1, finely chopped onion; 150g, chopped baby spinach; 4 eggs; 100g smoked salmon; 2 tbsp crème fraîche; 1, zested and cut into wedges, to serve lemon; chopped to make 1 tbsp, to serve chives

A blue plate topped with a green tortilla and slices of smoked salmon

(such as Maris Piper) 300g, peeled and diced floury potatoes
olive oil
1, finely chopped onion
150g, chopped baby spinach
4 eggs
100g smoked salmon
2 tbsp crème fraîche
1, zested and cut into wedges, to serve lemon
chopped to make 1 tbsp, to serve chives

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.