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Carly-Jay
Potato tortilla with salmon and dill
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Ingredients
Directions
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Boil the potatoes in the shell for about 20 minutes. Drain and rinse under cold water. Allow the potatoes to cool and peel them.
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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.
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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.
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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.
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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.
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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.
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Nutrition
550Calories
Fat54% DV35g
Protein54% DV27g
Carbs10% DV30g
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