Oven-baked smoked salmon, pep­per & pesto tor­tilla

Easy Cook - - EVERYDAY USE IT UP -

Q Serves 4 Q Prep 20 mins Q Cook 30 mins Q £ 2.01 a por­tion Q 757 kcals, 37g fat, 20g sat. fat, 17g sugar

a lit­tle oil, for greas­ing 8 eggs 300g cooked pota­toes (roasted or boiled

are fine), chopped into chunks 140g smoked salmon, torn into pieces 4 roasted red pep­pers, from a jar, torn

or chopped into small pieces 4 tbsp pesto salad leaves, to serve

1 Heat oven to 180C/160C fan/gas 4. Line a 22cm tart case with bak­ing parch­ment, push­ing it into the sides and leav­ing a 1cm over­hang – this is eas­ier if you scrunch up the parch­ment (don’t worry about it look­ing too neat). Grease the parch­ment with some oil.

2 Beat the eggs with some sea­son­ing, stir in the pota­toes, salmon and pep­pers, then pour into the tart case. Spoon blobs of pesto on top. Bake for 30 mins un­til just set and start­ing to brown. Cool for 5 mins, or leave to cool com­pletely and serve cold with salad.

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