Salmon tortilla

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.

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