|
Hot Smoked Trout & Chive Tortilla |
Printer Friendly Copy |
 |
|
| Serves 2 |
Prep 5 mins |
Cooking 20 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
1 large potato, peeled, halved & sliced
butter
6 eggs, beaten
chives a small bunch, chopped
125g pack hot smoked trout or salmon, any skin removed & flaked
1 tbsp mayonnaise
1 tsp red wine vinegar
1 Little Gem head, separated into leaves
Crusty bread to serve
|
|
-
Drop the potato slices into
boiling salted water then cook for 5-7 minutes until
tender. Drain really well.
-
Heat a large knob of butter in
a small non-stick frying pan. Whisk the eggs with some
seasoning then mix in the cooked potatoes, half the chives
and the trout or salmon. Pour into the pan and leave to
sit for a minute. Cook, drawing in the sides to let the
uncooked egg get to the edges. When the base is almost
set, slide under a grill at a medium heat for a few
minutes to finish cooking the top. Cut into wedges.
-
Whisk the mayo with the
vinegar, 2tsp water, the remaining chives and season. Toss
with the little gem and serve with the tortilla.
|
|
DAILY
DINNERS 
