Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.
• Grate the zucchini using a small-mesh grater, then place in a sieve and squeeze firmly to remove as much liquid from the zucchini as possible.
• Place the zucchini into a bowl and add the egg, garlic, 2 teaspoons of olive oil, salt, pepper and thyme. Mix everything together, then add potato starch and rice flour and mix again.
• Divide the zucchini mixture equally into 4 and place on the lined baking sheet. Spread the mixture into circles roughly 6-inches (15cm) in diameter. Place the tray into the oven for 15 minutes.
• Meanwhile, add the remaining 1 tablespoon of olive oil to a non-stick skillet, add the eggs and scramble gently over a medium heat. Then remove the eggs from the heat to stop them cooking further.
• Arrange the smoked salmon and scrambled eggs over the zucchini tortilla. Sprinkle with chives and fold the sides of the zucchini tortilla over the filling. Serve immediately.