SALMON TORTILLA

Prep 5mins Cook 10mins Serves 4

INGREDIENTS • 1 knob butter • 1 tbsp olive oil • 150g tender kale • 1 sweet potato, cubed • 200g salmon filet (skinless), cubed • 1 tsp lemon zest • Pinch of ground nutmeg • 10 eggs

METHOD

1 Boil the sweet potato until soft. Drain and set aside. Pre-heat the grill. Melt the butter in the frying pan. Gently sauté the kale until it begins to wilt. Remove and drain. Wipe the pan dry and add the oil. Sauté the sweet potato and salmon for 2mins. Stir in the kale and lemon zest. Beat the eggs in a bowl, season and add nutmeg. Pour into the pan and cook gently, moving the mixture around until the bottom is set and the top still wobbly. Grill for 4-5mins until the eggs are set.