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    Salmon and dill tortilla

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    Salmon and dill tortilla

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 2 tbsp essential Waitrose olive oil
    • 1 essential Waitrose onion, sliced
    • 2 large potatoes, halved and sliced very thinly
    • 2 salmon fillets, about 150g each
    • 6 essential Waitrose eggs
    • ½ x 15g pack dill, chopped
    • 2 garlic cloves, crushed


    1. Preheat the grill to high. Heat the oil in a non-stick, ovenproof frying pan about 25cm in diameter. Add the onion and potatoes. Fry over a medium heat for 12–15 minutes until softened; try not to let them take on too much colour.
    2. Meanwhile, season the salmon and grill for 8 minutes until just cooked through, then flake and set aside. Beat the eggs, season and add the dill.
    3. Add the garlic to the cooked potatoes; cook for 1 minute more. Add the flaked salmon to the pan, then pour over the eggs. Cook on the hob for 5 minutes.
    4. Place the pan under the grill for 3–4 minutes until set and cooked through. Turn out and serve hot or cold with salad and crusty bread.

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