Hot smoked trout & chive tortilla
A smart supper dish that's great value and ready in just 25 minutes
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 20 mins
- 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, 2 tsp water, the remaining chives and season. Toss with the little gem and serve with the tortilla.
Per serving
601 kcalories, protein 39.6g, carbohydrate 25.9g, fat 23.8 g, saturated fat 8g, fibre 2g, salt 1.37 g
Recipe from olive magazine, August 2010.
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Ingredients
- 1 large potato , peeled, halved and sliced
- butter
- 6 eggs , beaten
- small bunch chives , chopped
- 125g pack hot smoked trout or salmon , any skin removed, flaked
- 1 tbsp mayonnaise
- 1 tsp red wine vinegar
- 1 head Little Gem lettuce , separated into leaves
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Ingredients
- 1 large potato , peeled, halved and sliced
- butter
- 6 eggs , beaten
- small bunch chives , chopped
- 125g pack hot smoked trout or salmon , any skin removed, flaked
- 1 tbsp mayonnaise
- 1 tsp red wine vinegar
- 1 head Little Gem lettuce , separated into leaves
Per serving
601 kcalories, protein 39.6g, carbohydrate 25.9g, fat 23.8 g, saturated fat 8g, fibre 2g, salt 1.37 g
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23 July 2010
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28 July 2010
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01 September 2010
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