Potato tortilla with salmon and dill

Boil the potatoes in the shell for about 20 minutes. Drain and rinse under cold water. Allow the potatoes to cool and peel them.

Heat 2 tablespoons oil and fry the onion 5-8 minutes on a low setting soft and light brown. Meanwhile cut the potatoes in half and into thin slices. Add the garlic to the onions and fruit for a few more minutes.

Beat the eggs with a little salt and pepper in a large bowl. Spoon the potatoes, fried onions, two thirds of the dill and the salmon cubes through the eggs until everything is well mixed and covered with a layer of egg.

Heat the rest of the oil in a large frying pan with non-stick coating at medium height. Let the potato mixture slide into the pan and smooth the sides and top of the mass. Turn the heat source down and place a lid on the pan.

Let the tortilla cook for about 5 minutes and then turn over the tortilla with the lid or a large flat plate. Let the tortilla slide back into the pan and bake the other side for another 5 minutes at a low setting.

Beat the sour cream with the rest of the dill and season with salt and pepper. Turn the tortilla on a large plate and let it cool down before you pack it. Serve with the dill cream.