Yield: 1 servings
Measure | Ingredient |
---|---|
1 small | Red onion; finely diced |
2 mediums | Waxy potatoes; peeled and diced |
3 tablespoons | Olive oil |
1 \N | 8 ounces can Alaska salmon; drained |
2 teaspoons | Dill; chopped |
\N \N | Salt and pepper |
4 \N | Eggs; beaten |
In a non stick frying pan cook the onion, red pepper and potato in olive oil until tender and slightly brown, about 12 minutes. Transfer to a mixing bowl. Flake in the salmon and dill, season to taste and allow to cool for a few minutes.
Add the eggs to the bowl and combine well. In a non stick frying pan, heat the remaining olive oil. Spoon in the mixture to cover the whole pan. Allow to cook for about 5 minutes then turn and brown the other side.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.