Tortilla bites with salmon

Name: Tortilla bites with salmon
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 1/2 bunch Spring onions; 7-10 Tbsp Grease; 3 Eggs (Gr. M); 1/8 l Milk; 7-10 Tbsp salt, cayenne pepper; 2-3 TABLESPOONS Ajvar (Paprika-; 7-10 Tbsp vegetable puree; a. d. glass); 7-10 Tbsp or tomato ketchup; 2-3 TABLESPOONS Salad cream; 100-150 g Smoked salmon; 7-10 Tbsp sliced; 7-10 Tbsp Dill

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
1/2 bunch Spring onions
7-10 Tbsp Grease
3 Eggs (Gr. M)
1/8 l Milk
7-10 Tbsp salt, cayenne pepper
2-3 TABLESPOONS Ajvar (Paprika-
7-10 Tbsp vegetable puree; a. d. glass)
7-10 Tbsp or tomato ketchup
2-3 TABLESPOONS Salad cream
100-150 g Smoked salmon
7-10 Tbsp sliced
7-10 Tbsp Dill

Directions

1
Wash the potatoes, cover and cook for about 20 minutes. Clean, wash and cut spring onions into rings. Potatoes quench, peel and cut into large cubes
2
Spread spring onions, except for a few rings, and potatoes in a greased ovenproof pan or dish (approx. 24 cm Ø). Whisk eggs and milk. Season well with salt and cayenne pepper. Pour evenly over the potatoes
3
Bake the tortilla in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/gas: level 4) for 25-30 minutes until golden brown. Allow to cool slightly
4
Mix Ajvar and salad cream and season to taste. Cut tortilla into rhombs or cubes. Halve or quarter the salmon and place on the tortilla bites. Serve with the cream and garnish. Garnish with the remaining spring onions and possibly dill flags