• 2 medium potatoes

  • 1 egg

  • 30 g flour

  • Salt and pepper to taste

  • Oil for frying

  • 50 g salmon roe (PINK)

  • Fresh parsley or chives for garnish


Peel the potatoes and grate them with a fine grater. Place the grated potatoes on a clean kitchen towel and squeeze out as much liquid as you can.

In a large bowl, mix the grated potatoes with the egg, flour, salt and pepper until smooth.

Heat a large skillet over medium-high heat with enough oil to coat the base.

Take a portion of the potato mixture and flatten it in your hand to form a tortilla. Carefully slide into the hot oil.

Fry until the tortillas are golden brown and crispy, about 2-3 minutes per side.

Remove tortillas and place on paper towels to drain excess oil.

Once the tortillas are crisp and still warm, carefully place a spoonful of salmon roe on top of each tortilla.

Garnish with fresh parsley or finely chopped chives.