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Potato tortilla with salmon and dill
 
 
4 ServingsPTM40 min

Potato tortilla with salmon and dill


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Directions

  1. Boil the potatoes in the shell for about 20 minutes. Drain and rinse under cold water. Allow the potatoes to cool and peel them.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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