Break the eggs in a small bowl and roughly beat with a mini-whisk or fork. Season with black pepper.

Then, trim and thinly slice the spring onions, capers, and parsley. Next, thinly slice the smoked salmon intro strips.

Heat up a pan to a medium heat, then warm up the olive oil. Once the oil has started to gently bubble, add the butter. Once melted, stir in the spring onions and capers, and soften for 1-2 minutes.

Then, mix in the smoked salmon slices, cook for a further minute, reduce the heat slightly, and pour in the beaten eggs and chopped parsley. Combine all ingredients evenly with a spoon, then leave to firm up. After a minute, stir thoroughly and continue until a firm texture forms throughout.

Once cooked, allow the scrambled egg to cool slightly. Then, spoon half the mixture vertically along the centre of the tortilla wrap (it'll become cylindrical in shape), and ensure that you leave 3-4cm free at both the top and bottom of the wrap.

Then, fold over the top, then bottom on the wrap towards the centre so that the top and bottom are flat. Next, tightly fold the left of the tortilla over the centre of the filling and continue to tightly roll until until the the wrap is a complete cylindrical shape.

Finally, cut the wrap in half from the middle at a slight angle.