Tortilla bites with truffle smoked salmon

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.