oil, for greasing
8 eggs, beaten
300 g cooked potatoes (roasted or boiled are fine), chopped into chunks
140 g smoked salmon, torn into small pieces
4 canned roasted red capsicum in oil, torn or chopped into small pieces
3 tbsp pesto
Salad leaves, to serve
- Heat oven to 180C/160C fan. Line a 22cm tart or flan case with a sheet of baking paper, pushing it into the sides and leaving a 1cm overhang over the top – this is easiest if you scrunch up the paper first to make it more pliable (don’t worry about it looking too neat). Grease the paper with a little oil.
- Beat the eggs in a bowl with some seasoning, add the potatoes, smoked salmon and capsicums, stir together, then pour into the lined tart case. Spoon blobs of the pesto over the top. Bake the tortilla for 30 mins until just set and starting to brown. Cool for 5 mins before cutting into wedges, or leave to cool completely and serve cold with salad.