Ingredients

Step by step

1. Heat the oven to 200°C, fan 180°C, gas 6. Lightly grease a 20cm-square shallow cake tin and line the base and sides with baking paper.
2. Cook the potatoes in a pan of salted boiling water for 10 minutes. Remove with a slotted spoon and drain on kitchen paper.
3. Add the salmon fillets to the pan, cover and simmer gently for 5-6 minutes or until just cooked. Remove with a slotted spoon and drain on kitchen paper. Cool for 5 minutes then roughly flake the flesh, discarding any skin and bones.
4. Heat the oil in a frying pan over a medium heat. Add the spinach leaves and cook, stirring, for 1-2 minutes until just wilted.
5. Layer the potatoes, spinach and salmon in the lined cake tin. Beat the eggs and milk together in a jug and season with salt and freshly ground black pepper. Gently pour the egg mixture into the tin.
6. Bake for 15-20 minutes or until the egg is set. Leave the tortilla to cool in the tin for 10 minutes then turn out and cut into 16 squares. Serve warm or cold.