2 medium potatoes
30 g flour
Salt and pepper to taste
Oil for frying
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.