Ingredients

• 1 tbsp olive oil
• 4 slices smoked salmon
• chopped
• 2 spring onions
• chopped
• 6 new potatoes
• cooked and sliced
• 3 free-range eggs
• beaten
• salt and freshly ground black pepper
• 100g/3½oz cream cheese
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh parsley

Directions

• Preheat the grill to medium.
• Heat the oil in an ovenproof frying pan
• add the smoked salmon
• spring onions and potatoes and fry over a medium heat
• stirring frequently
• for 2-3 minutes.
• Pour over the beaten eggs
• season well with salt and freshly ground black pepper and cook gently for 3-4 minutes
• or until the egg is beginning to set.
• Place under the grill and cook for 3-4 minutes
• or until the egg has set and the top is golden-brown. Remove from the pan
• cut into wedges and place onto serving plates.
• Place the cream cheese and herbs into a bowl and mix well.
• To serve
• top the tortilla wedges with the cream cheese mixture.