Name: Potato and thyme tortilla with crème fraîche, salmon roe and bottarga
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 2 tbsp extra-virgin olive oil; 300 gm kipfler potatoes, peeled and thinly sliced into rounds; 1 Spanish onion, thinly sliced; 2 garlic cloves, finely chopped; ½ tsp saffron threads; 2 tsp finely chopped thyme; 5 eggs, lightly beaten; 200 ml crème fraîche; Salmon roe, finely grated bottarga and finely sliced chives, to serve

We’ve topped it with tangy crème fraîche, briny pops of salmon roe and a flurry of salty bottarga.

Ingredients

2 tbsp extra-virgin olive oil

300 gm kipfler potatoes, peeled and thinly sliced into rounds

1 Spanish onion, thinly sliced

2 garlic cloves, finely chopped

½ tsp saffron threads

2 tsp finely chopped thyme

5 eggs, lightly beaten

200 ml crème fraîche

Salmon roe, finely grated bottarga and finely sliced chives, to serve

Method

Preheat oven to 180°C fan-forced. Grease and line a 20cm square cake tin with baking paper.

Heat olive oil in a large frying pan over low heat; cook potato, onion, garlic, saffron and thyme, stirring occasionally, until starting to soften (8-10 minutes). Season to taste, add 250ml water, bring to a simmer and cook until water has nearly evaporated, and potato is tender (10-12 minutes). Transfer to a bowl and set aside to cool briefly (20 minutes)

Add egg to potato and gently toss to combine, then season to taste. Transfer to prepared tin and bake until just set (18-20 minutes). Cool to room temperature, then cut into 16 squares.

Whisk crème fraîche until soft peaks form, then season to taste. Arrange tortillas on a large serving platter; top with crème fraîche, salmon roe, bottarga and chives to serve.

Photography by Brett Stevens Photographer

Brett Stevens is an award-winning food, travel and still-life photographer based in Sydney, Australia. His career spans the globe; regularly taking on assignments for esteemed international magazines, advertisers and publishing houses. His signature style bestrides food, lifestyle, architecture, design and travel. Brett is renowned for his ability to create innovative work that combines his technical, considered eye with a playful organic freedom. Inspired by design, architecture and a bold aesthetic, Brett sights the work of Geoffrey Smart, Joel Sternfeld, Gregory Crewdson and Edward Burtynsky as but a few who inspire his ideals of creative expression. Whether it be large-scale studio set-builds, location shoots or concise tabletop environments, Bretts’ passion for photography and distinctive style is reflected in every shot he captures. Brett finds creative freedom and experimentation through his many personal projects, which allows him to maintain a clear headspace through the non-commercial elements of his craft. Invigorated by the current shift traditional advertising, marketing and publishing clients are making into generating multi-faceted digital and print content, Brett is now collaborating with clients on concepts that encompass all media outlets and platforms. Even though he remains a ‘stills’ photographer at heart he is engaging with some of the best editors, sound and post-production teams and has directed motion for a multitude of OLO, EDM and tablet platforms. With an enviable professional career that has encompassed many changes to all facets of the industry, Brett Stevens continues to evolve and embrace new technologies to best serve his clients while creating work that exemplifies his talent and distinct creative style. Some of Brett’s clients include Gourmet Traveller, DMG Fine Wine, Are Media, Dominos, Harvey Norman, Delicious, NLM, Domayne, Vogue Living, Sainsbury’s, Waitrose, Smeg Appliances, Jones, Condé Nast, Time Inc, Rockpool Group, Food & Wine, Mercedes Benz and Hardie Grant.

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Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Olivia Blackmore

Ingredients

Method

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