Smoked Salmon and Potato Tortilla

Nutrition per serve

Ingredients

• 300g chat potatoes
• 10g country seasoning
• 1pcs red onion
• 100g smoked salmon slices
• 50g baby spinach leaves
• 50g red pesto
• 2pcs egg
• 125ml (½ cup) milk
• 15ml red wine vinegar
• 5ml sugar
• 10ml olive oil

Method

1. Step 1 — Microwave potatoes
   Preheat the oven to 200C, fan-forced. Thinly slice the unpeeled potatoes into rounds. Put the potato and 1 tbs water in a microwave-safe bowl. Cover and microwave for 6-8 mins until tender. Drain.
2. Step 2 — Prep egg mixture
   Meanwhile, whisk 2 eggs, 125ml (½ cup) milk and half the country seasoning* in a bowl until well combined. Season with salt and pepper.
3. Step 3 — Bake tortilla
   Grease a 500ml (2 cup) overproof dish. Layer the potato in the dish, overlapping to fit, then pour over the egg mixture. Bake for 25 mins or until the egg is set and cooked through.
4. Step 4 — Pickle onion
   While the tortilla is baking, thinly slice the onion into rounds, then separate into rings (see Kitchen 101). Combine 1 tbs red wine vinegar and 1 tsp sugar in a bowl. Add the onion and toss to coat. Set aside to pickle, tossing occasionally, until needed. Separate the smoked salmon slices, then coarsely tear into pieces.
5. Step 5 — Serve up
   Combine 2 tsp olive oil and 2 tsp pickling liquid in a large bowl and season with salt and pepper. Add the spinach and toss to coat. Top the tortilla with the smoked salmon, red pesto and drained pickled onion. Serve the salmon and potato tortilla with the dressed spinach and enjoy!
6. Step 6 — Kitchen 101
   Raw onion can have a strong taste, so slice it very thinly with a sharp knife, or use a mandoline if you have one.

Allergens

Eier, Milch, Sulfit, Fisch, Almond