Salmon tortilla from tin
easy
90 mins
90 mins
Ingredients
- 1 kg Potatoes
- 1 collar (approx. 200 g) Spring onions
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 6 Eggs (size M)
- 1/4 l Milk
- 7-10 Tbsp Cayenne pepper
- 525 g Smoked salmon in slices
- 100 g Paprika paste (Ajvar)
- 100 g Salad cream
- 3-4 Stem(s) Dill
- baking paper
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and remove the skin. Then cut into medium sized pieces. Clean and wash spring onions and cut into thin rings. Put potatoes and spring onion on a greased pan lined with baking paper.
- 2
Season with salt and pepper. Stir eggs and milk until smooth. Season with salt and cayenne pepper. Pour over the potatoes and spring onions and bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 30 minutes. Remove from oven and let it cool down for about 30 minutes. Cut into approx. 5 cm large rhombs. Cut smoked salmon into approx. 35 slices weighing approx. 15 g and place them on the rhombs. Stir paprika paste and salad cream until smooth. Wash the dill, dab dry and pluck off small bunches.
- 3
Remove from oven and let it cool down for about 30 minutes. Cut into approx. 5 cm large rhombs. Cut smoked salmon into approx. 35 slices weighing approx. 15 g and place them on the rhombs. Stir paprika paste and salad cream until smooth. Wash the dill, dab dry and pluck off small bunches. Put 1 teaspoon of paprika cream on 1 tortilla rue and garnish with dill bunches.
Nutrition Facts
80 kcal
6 g
5 g
5 g
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