NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• Springform pan (approx. 20 cm diameter) or a cake tin
• Whisk
• Frying pan

INGREDIENTS

• 600 grams waxy/firm texture potatoes
• 2 tablespoons butter
• 1 leek
• 125 grams smoked salmon
• 5 eggs
• 1 teaspoon coarse salt
• 1 tablespoon finely chopped dill
• 75 ml crème fraîche

METHOD OF PREPARATION

• Scrub the potatoes clean.
• Halve the potatoes and boil in water with a pinch of salt until done.
• Chop the leek very fine, using only the white and light green parts.
• Melt the butter in a frying pan and add the leek.
• Allow the leek to cook over low heat for a few minutes; the leek should become soft, but not brown or dried out (sauté). Remove the pan from the heat.
• Break the eggs into a bowl and beat them with a whisk. Add the salt, the dill and the crème fraîche and beat well until the mixture is fluffy. Add the sautéed leek to the mixture and mix well.
• Grease the springform pan or cake tin. Tip! Cut a circle from a sheet of baking paper the size of the bottom of the pan and line the pan: this will prevent the tortilla from sticking to the bottom. Do grease the top of the paper with a bit of butter.
• Preheat the oven to about 180 degrees.
• Cut the boiled potatoes into thin slices.
• Place a layer of potato slices in the pan. Sprinkle on a bit of salt.
• Cut half of the salmon into narrow strips and divide these on the bottom.
• Pour 1/3 of the egg-leek mixture into the pan, making sure it is well distributed.
• Repeat steps 11 through 13 to make a second layer.
• Repeat steps 11 through 13 to make the last layer. Divide the potatoes such that the top is practically flat.
• Place the pan in the oven and bake for about 30-40 minutes until the tortilla is done (check this by pressing a knife in the centre; if it comes out clean then the tortilla is done!) Slide a knife around the edge to loosen the tortilla from the pan. Allow the tortilla to cool until slightly warm or at room temperature. Then cut the tortilla as you would a pie.

Enjoy!

TIPS

Are you using a springform pan? Then chances are some of the egg mixture will leak out. Cover the bottom and the sides with aluminium foil to prevent it from caking on in the oven.