Potato omelette, dried tomatoes and salmon

We love the omelette in all its varieties. Today's is characterized by the intense flavor of dehydrated tomato and the delicacy of canned salmon.

In the step-by-step photos you will see how we have done it. The important thing is that there is a good proportion between the amount of solid ingredients and the I beaten egg.

You already know that the tortilla can be eaten hot, cold or warm. It is ideal as an aperitif and also as dinner if we accompany it with a good salad.

Potato omelette, dried tomatoes and salmon
An original and delicious tortilla.
Author
Kitchen: Modern
Recipe type: Aperitif
Rations: 6
Preparation time: 
Cooking time: 
Total time: 
Ingredients
  • Plentiful oil for frying
  • 700 g of potato (weight once peeled)
  • 100 g onion
  • 8 eggs
  • 3 or 4 dried tomatoes in olive oil
  • 1 can of canned salmon (can be tuna)
  • Sal Island
Preparation
  1. We put abundant oil in a frying pan. While it heats up, peel and peel the potatoes.
  2. We chop the potatoes. Peel and chop the onion.
  3. Put onion and potato in the pan.
  4. When it is well fried, remove it from the oil with the paddle and place it in a large container.
  5. In another container we put the eight cracked eggs.
  6. We beat them with a fork.
  7. We join the fried potato and onion with the beaten eggs.
  8. Add the dried tomatoes and also the canned salmon, without the liquid.
  9. We salt and mix.
  10. Put a little oil in the pan. When it is hot, add the previous mixture and curdle the tortilla, first on one side and then on the other. To turn it, we will use a plate.
  11. We serve the tortilla hot, warm or cold.

More information - Summer salad with yogurt sauce


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