Spanish Tortilla with Smoked Trout and Chives

Hot smoked trout and chive tortilla

  • serves 2
  • Easy

Add smoked trout or salmon and chives to the potato mix for a posh version of this classic Spanish dish



  • potato 1 large, peeled, halved and sliced
  • butter
  • eggs 6, beaten
  • chives a small bunch, chopped
  • hot smoked trout or salmon 125g pack, any skin removed and flaked
  • mayonnaise 1 tbsp
  • red wine vinegar 1 tsp
  • Little Gem 1 head, separated into leaves


  • Step 1

    Drop the potato slices into boiling salted water then cook for 5-7 minutes until tender. Drain really well.

  • Step 2

    Heat a large knob of butter in a small non-stick frying pan. Whisk the eggs with some seasoning then mix in the cooked potatoes, half the chives and the trout or salmon. Pour into the pan and leave to sit for a minute. Cook, drawing in the sides to let the uncooked egg get to the edges. When the base is almost set, slide under a grill at a medium heat for a few minutes to finish cooking the top. Cut into wedges.

  • Step 3

    Whisk the mayo with the vinegar, 2tsp water, the remaining chives and season. Toss with the little gem and serve with the tortilla.

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Nutritional Information

  • Kcals 601
  • Fat 23.8g
  • Saturates 8g
  • Carbs 25.9g
  • Fibre 2g
  • Protein 39.6g
  • Salt 1.37g