Hot smoked trout and chive tortilla

Name: Hot smoked trout and chive tortilla
Total time: 25 min
Yield: Serves 2
Ingredients: 1 large potato peeled, halved and sliced; butter; 6 eggs beaten; a small bunch chives chopped; 125g pack hot smoked trout or salmon any skin removed and flaked; 1 tbsp mayonnaise; 1 tsp red wine vinegar; 1 head Little Gem separated into leaves

Janine Ratcliffe

Published: August 25, 2019 at 10:37 AM

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Serves 2

Easy

Total time: 25 mins

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

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Ingredients

Nutrition

1 large potato

peeled, halved and sliced
butter
6 eggs

beaten
a small bunch chives

chopped
125g pack hot smoked trout or salmon

any skin removed and flaked
1 tbsp mayonnaise
1 tsp red wine vinegar
1 head Little Gem

separated into leaves

Nutrition: per serving

kcal601
fat23.8g
saturates8g
carbs25.9g
fibre2g
protein39.6g
salt1.37g

Method

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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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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