DAILY DINNERS

Cook the potato in a pan of boiling salted water until just tender, then drain well.

Heat 1 tbsp of olive oil in a 20cm non-stick frying pan and cook the onion for 10-12 mins or until really soft. Add the spinach and cook for a few mins until wilted (add in batches if needed - it will wilt very quickly)

Beat the eggs in a large bowl and season well. Mix in the potatoes, onion and spinach.

Wipe the frying pan with h a piece of kitchen paper then add 1 tbsp more oil and heat again, Tip the egg mixture and leave over a low-medium heat for 5 mins until the bottom is lightly golden and the op is starting to set. Slide the tortilla onto a plate then flip the uncooked side back into the pan. Cook for another 5 mins or until the bottom is set. Cut into wedges then top with the salmon, crème fraîche, lemon zest and chives, grind over some black pepper and serve with the lemon wedges.