Salmon Tortilla

Ingredients

125g / 4 oz Tartan Quality Mark salmon fillets, cubed
1 tbsp olive oil
1 red onion, sliced
500g /1 lb new potatoes, sliced
196g can sweetcorn, drained
6 medium eggs
3 tbsp fromage frais
2 tbsp freshly chopped mint, parsley and chives
Black pepper
75g / 3 oz Gruyere cheese, grated

Serves 4

Preparation: 10 minutes
CookingTime: 30 minutes

NUTRITIONAL INFORMATION: 501 kilocalories; Carbohydrates: 1.3g; Fat: 58g; Omega-3: 0.6g.
Whilst every effort is made to nutritional values are supplied for general information only

Method
Heat the oil in a heavy-based large pan. Cook the onion for 3 minutes add the potatoes and toss around in the oil to get a good coating of oil. Turn the heat to the lowest possible setting and season. Cover and cook gently for 5 minutes.
Add the sweetcorn and mix carefully with the potatoes. Give the pan a shake every now and again. Cook for a further 10 minutes.
Beat the eggs, fromage frais with the herbs and add the salmon and plenty of black pepper. Pour over the potatoes, sprinkle with the cheese and return to the heat and cook on a low heat for 15 20 minutes or until the edges are beginning to set. Place the tortilla under a preheated grill for 4 - 6 minutes or until browned.
Leave to rest for 5 minutes and cut into squares. Delicious served hot or cold garnished with flat leaf parsley.

Recipe and image kindly provided by Scottish Quality Salmon.