Oven-baked smoked salmon, pepper & pesto tortilla
Q Serves 4 Q Prep 20 mins Q Cook 30 mins Q £ 2.01 a portion Q 757 kcals, 37g fat, 20g sat. fat, 17g sugar
a little oil, for greasing 8 eggs 300g cooked potatoes (roasted or boiled
are fine), chopped into chunks 140g smoked salmon, torn into pieces 4 roasted red peppers, from a jar, torn
or chopped into small pieces 4 tbsp pesto salad leaves, to serve
1 Heat oven to 180C/160C fan/gas 4. Line a 22cm tart case with baking parchment, pushing it into the sides and leaving a 1cm overhang – this is easier if you scrunch up the parchment (don’t worry about it looking too neat). Grease the parchment with some oil.
2 Beat the eggs with some seasoning, stir in the potatoes, salmon and peppers, then pour into the tart case. Spoon blobs of pesto on top. Bake for 30 mins until just set and starting to brown. Cool for 5 mins, or leave to cool completely and serve cold with salad.