Tortilla Corners

Name: Tortilla Corners
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 750 g Potatoes; 2 medium-sized onions; 4 Eggs (size M); 150 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 TABLESPOONS Oil; 100 g Bacon in slices; 250 g Fresh cream; 2 TEASPOONS Aiwar (spicy-hot spice paste from the glass); 100 g smoked salmon in slices; 150 g Cream horseradish; 50 g Trout caviar; 7-10 Tbsp Dill and thyme

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 9

750 g Potatoes
2 medium-sized onions
4 Eggs (size M)
150 ml Milk
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 TABLESPOONS Oil
100 g Bacon in slices
250 g Fresh cream
2 TEASPOONS Aiwar (spicy-hot spice paste from the glass)
100 g smoked salmon in slices
150 g Cream horseradish
50 g Trout caviar
7-10 Tbsp Dill and thyme

Directions

1
Wash the potatoes and cook for about 20 minutes in boiling water. Drain, rinse with cold water and remove the skin. Leave to cool. Peel onions and chop finely. Whisk eggs and milk, season with salt and pepper. Cut potatoes into slices. Mix potatoes and onions. Heat 2 tablespoons of oil in a pan (20 cm Ø). Spread half of the potato mixture flat in the pan. Pour half of the egg milk over it. Cover and allow to set for 15-20 minutes over a mild heat. Turn onto a flat lid, slide back into the pan and let it brown briefly from the other side. Remove from the pan. Heat 2 tablespoons of oil in the pan, process remaining ingredients in the same way and fry a second tortilla. Let both cool off. Halve the bacon slices once crosswise. Leave the bacon in a hot pan without fat until crispy. Drain on kitchen paper. Mix crème fraîche and aiwar. Cut salmon into strips. Cut each tortilla into about 10 triangles. Put a blob of creamed horseradish on each of 10 tortilla licks. Spread salmon strips and caviar on top. Garnish with dill. Put a blob of aiwar cream on each of 10 corners. Spread bacon on top. Garnish with thyme
2
With 10 people:
3
Waiting time approx. 1 hour