- potato 1 large, peeled, halved and sliced
- 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
Drop the potato slices into boiling salted water then cook for 5-7 minutes until tender. Drain really well.
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.
Whisk the mayo with the vinegar, 2tsp water, the remaining chives and season. Toss with the little gem and serve with the tortilla.