Spanish Breakfast Tortilla

Serves 2

6 Eggs

Fresh Chives, chopped

Lemon Zest

250gr. Smoked Salmon Chunks

Black Pepper to taste


Start heating a medium sized non-stick pan over high heat. Drizzle some olive oil into the pan.

Break the eggs into a mixing bowl, whisk to combine and add the chunks of salmon, fresh chives and lemon zest. Gently stir before adding the mixture to the pan.

Stir the mixture around and allow to cook until the tortilla is almost set, you can reduce the heat to prevent burning. Place the tortilla in a preheated oven of 200ºC for 5-10 minutes and serve with crème fraiche.