Serve hot or cold, this Spanish take on an omelette is quick to whip up, plus it's a fantastic way to use all kinds of ingredients like potatoes, onions, eggs, crumbled feta cheese and sour cream.
5 medium (about 1kg) yellow fresh potatoes, peeled
2 yellow onions, thinly sliced
1/4 cup (60ml) olive oil, divided
Kosher salt and black pepper, for seasoning
Hot smoked salmon fillet, flaked
Crumbled feta, optional
Finely chopped chives
For the Tortilla
Combine potatoes, onions and three tablespoons of olive oil in a large bowl. Season with salt and pepper and toss to combine.
Heat a medium oven-safe non-stick skillet over medium heat. Add the potatoes and onions, cover and reduce heat to low. Cook for 25 to 30 minutes or until the potatoes are cooked through and lightly golden, shaking and stirring the mixture occasionally.
Beat six eggs in a large bowl with salt and pepper. Transfer the hot potatoes and onions into the egg mixture and stir. Add the remaining one tablespoon of oil to the pan. Transfer the egg and potato mixture back into the pan. Shake gently into an even layer and cook over low for 15 to 20 minutes, until the egg is set on top.
For the Garnishes
Meanwhile, bring a medium saucepan of water to a boil over high heat. Gently lower in four to six eggs, depending on how many people you’re serving, and boil for seven minutes.
Drain the eggs and run under cold water. Peel the eggs and set them aside for serving.
Set your broiler to high. Broil tortilla until the top is lightly golden brown, about two to three minutes.
Turn it out onto a cutting board. Slice into four to six wedges and transfer to plates.
Top each with a dollop of sour cream and some salmon. Cut the boiled eggs in half and place one full egg on each serving. Scatter with some feta, if using, and chives and serve with a lemon wedge. Serve and enjoy!