Tortilla with herbed mayo and smoked salmon

They say the best dishes are the simplest. We couldn’t agree more, especially when it takes under 15 minutes and needs just one pan.

The original tortilla de patatas holds a special place in Spanish culture — part comfort food, part national treasure. 

However, this definitely isn’t your abuela’s tortilla: no boiled potatoes, no onions. Just olive oil crisps doing the job with no effort. But the real magic? That soft, cloud-like texture topped with rich, velvety smoked salmon tail.

It’s the perfect solution for those evenings when you want something delicious, but your desire to cook is absolutely zero.

Ingredients (serves 1):

• 100g Smokin’ Brothers smoked salmon (tail cut)
• 1 small bag of olive oil potato chips (40g)
• 3 eggs
• 3 tbsp mayonnaise 
• 2 tbsp fresh mixed herbs (parsley, chives, dill…)
• 1 lemon (juice + zest)
• Extra virgin olive oil

Method:

1. In a bowl, beat the eggs with a pinch of salt. Add the chips and gently crush them with a fork. Let sit for 2 minutes so they soften.
2. Heat a non-stick pan with a drizzle of olive oil and pour in the mixture. Cook on low heat until the bottom sets, then flip using a plate and cook the other side.
3. Meanwhile, mix the mayonnaise with finely chopped herbs, lemon zest and juice. Taste and adjust salt if needed.
4. Once the tortilla is ready, top it with a generous layer of smoked salmon, and finish with a spoonful of the herbed mayo.
   
   

The golden rule? The simpler the recipe, the better your ingredients need to be.

You’ll find our smoked salmon tail (and more) right here.

Credits:
Foodstyling and recipe: Kerstin Hartwig