Baked Smoked Salmon Tortilla
– serves 6 2 cloves crushed garlic 8 spring onion 1 small bunch chives 4 capsicums (red & yellow) diced 350gm boiled and diced potato 10 large free range eggs 1 cup sour cream 175gm grated cheddar 175gm grated parmesan 500gm sliced smoked salmon seasoning to taste Pre heat oven to 190 c. Sweat the garlic, capsicums in a pan with olive oil, add the chopped spring onion. Let cool then add the potato. Beat eggs, sour cream, cheese and chives in a large bowl, then stir in the cooled vegetables. Season to taste. Pour half the mixture into a lined baking dish, layer with 1/2 the smoked salmon. Top up with the rest of the mixture, layer the rest of the salmon. Bake for 30-40 minutes or until golden brown & set in the middle. Remove from the oven, let cool and set. Run a blade around the edge, invert onto a cutting board, trim edges if necessary. Serve with a wild rocket salad tossed with white balsamic dressing (add oven roasted vine tomatoes as an optional extra).