Tortilla bites with truffle smoked salmon

Name: Tortilla bites with truffle smoked salmon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 25
Ingredients: 2 tbsp olive oil; 500 g charlotte potatoes, peeled and thinly sliced; 1 large onion, finely sliced; 6 eggs; tsp Maldon Sea Salt Flakes, plus extra for sprinkling; 25 g pack chives, finely snipped; 80 g Waitrose Truffle Flavoured Smoked Salmon

These crispy, rich canapes are perfect for a Christmas party. A blend of a crunchy base and a silky rich smoked salmon topping, these are destined to be a crowd pleaser.

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Makes25
CourseCanape
Prepare15 mins
Cook35 mins
Total time50 mins
Pluscooling

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Ingredients

2 tbsp olive oil
500g charlotte potatoes, peeled and thinly sliced
1 large onion, finely sliced
6 eggs
¼ x tsp Maldon Sea Salt Flakes, plus extra for sprinkling
25g pack chives, finely snipped
80g Waitrose Truffle Flavoured Smoked Salmon

Method

Heat the oil in a pan over a low heat. Add the potatoes and onion; season and stir to combine. Cover and cook over a low heat for 15-20 minutes, stirring occasionally, until the potatoes are cooked and the onion softened.
Meanwhile, preheat the oven to 180 degrees C, gas mark 4. Line a shallow square tin (about 19cm) with baking parchment. Break the eggs into a bowl, add the salt and 1/2 the chives and lightly beat. Stir in the potatoes and onion, then tip into the tin (spread the potatoes out evenly). Bake for 15 minutes until cooked through. The tortilla should feel firm to the touch.
Set the tortilla aside to cool completely, before cutting it into 25 squares. Serve topped with strips of smoked salmon plus a light sprinkling of sea salt, the remaining chives and a grinding of black pepper. This also makes a lovely lunch for four – just cut into slices instead of squares.