Sunday, January 10, 2010

Smoked Salmon and Dill Tortilla

I'm still playing pantry/refrigerator/ freezer roulette around the old homestead. In my continuing effort to be a good recessionista, I'm trying to use up the things we already have rather than just buying more stuff. That led to this yummy chicken soup. And, a couple of days ago, it led to this recipe.

I had smoked salmon and dill leftover from a New Year's Eve nibble I had made. And usually have a few potatoes lying around. And always eggs. Thus, this take on a Spanish classic that I adapted from a recipe in Cooking Light. A small wedge of it was a perfect light supper. And it's delicious rewarmed (or even just cold) as breakfast or lunch.

Smoked Salmon and Dill Tortilla
Adapted from Cooking Light.
Makes 8 servings.

2 tablespoons olive oil
2 1/4 pounds Yukon gold or red potatoes, thinly sliced (about 6 cups) (No need to peel them.)
1/2 cup chopped onion
1 tablespoon chopped fresh dill
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 large eggs, lightly beaten
2/3 cup (about 4 ounces) chopped smoked salmon
1/2 cup light sour cream
Chopped fresh dill

Heat a large nonstick skillet over medium-high heat. Add olive oil. Add potatoes to pan. Cook 8 minutes, turning frequently (don't let potatoes brown or crisp too much). Reduce heat to medium, and cook 20 minutes or until tender, stirring and turning frequently. Transfer potatoes to a bowl. Wipe pan with a paper towel.

Combine onion, dill, salt, pepper, and eggs in a large bowl. Stir in salmon. Add potato, and stir gently to combine. Try not to break potatoes up too much.

Heat pan over medium-high heat. Add potato mixture; cook 3 minutes, gently pressing down potatoes with spatula to slightly flatten mixture in pan.

To finish tortilla, place pan in pre-heated 400° oven and bake for 10-12 minutes, until eggs are set in center. Remove pan from oven. Place a plate upside down on top of tortilla; invert onto plate. Let cool at least 10 minutes. Cut into 8 wedges, and top with sour cream mixed with dill.

No comments: