Salmon Tortilla

Ingredients

• 400 g firm potatoes
• 2 tbsp olive oil
• 1 onion
• 400 g salmon fillet (skinless)
• 1 sprig mint
• 6 Eggs
• 50 g grated cheese (e.g., Manchego)
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel and slice the potatoes into thin rounds. In hot oil, cook them slowly covered in a non-stick pan for about 10 minutes, turning occasionally.

2. 2.

   Meanwhile, peel and finely dice the onion. Rinse the salmon, pat dry, and cut into bite-sized pieces. Shake off excess water from the mint, strip leaves, and slice into fine ribbons.

3. 3.

   Preheat the oven to 200°C (fan).

4. 4.

   Add the diced onion to the potatoes and cook uncovered for another 3-4 minutes while stirring. Add the salmon, stir again, and cook for an additional 2-3 minutes. Whisk the eggs with cheese and mint, season with salt and pepper, pour over the potato‑salmon mixture, let it set briefly, then bake in the oven for about 10 minutes until golden.

5. 5.

   Serve cut into portions.