Taken from Three Sisters Bake by Gillian, Nichola and Linsey Reith (£20; Hardie Grant)
- 3 tsp olive oil
- 1 white onion, finely diced
- 1 garlic clove, crushed
- 3 boiled, unpeeled floury potatoes, roughly diced
- 300g smoked haddock, cut into
- inch cubes
- 50g frozen peas, rinsed
- 20g fresh dill, finely chopped
- 10 large eggs
- 100ml double cream
- pinch of salt
- pinch of freshly ground black pepper
- 2 spring onions, finely sliced
Preheat the oven to 160C, 320F, gas 2. Heat 2 teaspoons of the oil in a frying pan on a medium heat then add the onion and garlic and cook until soft. Add the potatoes, haddock, peas and dill. Cook for 5 minutes, stirring occassionally, ensuring the haddock remains intact. Leave to cool.
Whisk the eggs and cream together in a large bowl and season with salt and pepper. Add the cooled fish mixture to the eggs and cream, stirring gently to avoid breaking up the haddock too much.
In a wide, ovenproof, non-stick frying pan heat the remaining oil, pour in the egg and fish mixture, then scatter over the sliced spring onions. Cook on a low heat for 5 minutes, then transfer to the oven for 20 minutes, or until the eggs are just cooked.
Allow to cool for 15 minutes before removing from the pan. Then slice and serve to warm.
Top Tip for making Smoked Haddock, Spring Onion and Pea Tortilla
Any number of fillings can be used in dish, so it can be made differently every time.