Thoroughly wash potatoes and cut each one either in half, or into 4 wedges, depending on the size of the potato. The potato pieces should be roughly equal in size.
Lightly toss the potatoes in some salt and a very light layer of olive oil. Place potatoes in a baking dish, and set in the middle rack of the oven.
Roast for approximately 25 minutes.
In the meantime, wash the red pepper, remove the seeds, and dice.
Wash and trim the spring onions, and slice them thinly. Use both the white and the green part, but I tend to discard the top 4cm of the greens because I find it too rough.
Chop the egg whites.
Gently use your hands and rip the coppa into smaller pieces.
Once the potatoes are out of the oven, gently loosen any potatoes that stick to the pan.
Mix in the diced peppers, chopped egg, and half of the sliced spring onions.
Mix in the crème fraîche and add salt to taste.
Add in the coppa and gently mix.
Serve and garnish with the remaining spring onions.