Potato and thyme tortilla with crème fraîche, salmon roe and bottarga

The classic Spanish tortilla gets a party glow-up for a dreamy summer's party scene.

📝 Ingredients

• 2 tbsp extra-virgin olive oil
• 300 gm kipfler potatoes, peeled and thinly sliced into rounds
• 1 Spanish onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1/2 tsp saffron threads
• 2 tsp finely chopped thyme
• 5 eggs, lightly beaten
• 200 ml crème fraîche
• Salmon roe, finely grated bottarga and finely sliced chives, to serve

👨‍🍳 Instructions

1. 11: Preheat oven to 180°C fan-forced. Grease and line a 20cm square cake tin with baking paper.
2. 22: Heat olive oil in a large frying pan over low heat; cook potato, onion, garlic, saffron and thyme, stirring occasionally, until starting to soften (8-10 minutes). Season to taste, add 250ml water, bring to a simmer and cook until water has nearly evaporated, and potato is tender (10-12 minutes). Transfer to a bowl and set aside to cool briefly (20 minutes)
3. 33: Add egg to potato and gently toss to combine, then season to taste. Transfer to prepared tin and bake until just set (18-20 minutes). Cool to room temperature, then cut into 16 squares.
4. 44: Whisk crème fraîche until soft peaks form, then season to taste. Arrange tortillas on a large serving platter; top with crème fraîche, salmon roe, bottarga and chives to serve.