Preheat oven to 180 degrees Celsius. Line a 25 x 30cm baking tin with non-stick baking paper.
Heat oil in fry pan and cook green onion and potato for 3-4 minutes until lightly browned. Stir in spinach and cook until wilted. Remove from pan and allow to cool. Whisk eggs with goats cheese and mix in cooled vegetables and salmon, season with salt and pepper. Spoon into lined baking tin and cook for 30 minutes until browned and eggs have set. Remove from oven and cool a little before removing from baking tin. Cut into triangles and serve warm with mixed salad leaves.