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

Green tortilla with smoked salmon

  • serves 2
  • Easy

A chunky spinach, potato and chive tortilla, with a side of smoked salmon, this beauty would make for a great weekend brunch



  • 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


  • 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