Potato and thyme tortilla with crème fraîche, salmon roe and bottarga recipe - Gourmet Traveller

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