Name: Salmon Tortilla
Ingredients: 1 sm Red onion; finely diced; 2 md Waxy potatoes; peeled and diced; 3 tb Olive oil; 1 8 ounces can Alaska salmon; drained; 2 ts Dill; chopped; Salt and pepper; 4 Eggs; beaten

[In reading the Old Testament] you have learned that there is balm in Gilead, that there is a great Physician there; He has checked your fearful, mortal malady, and you shall live. You have looked to the brazen serpent, you are healed. You have sprinkled your door post with the blood of God’s atoning Lamb, and the angel of destruction will pass you by. You have fled to the city of refuge, and the destroyer cannot come near you. You have laid your sins by faith on your substitute and He has borne them away into the wilderness. You have bathed in the fountain that was opened in the house of King David for sin and for uncleanness, and the defilement of guilt has been washed away. You have brought to Jesus the writing that bound you as a servant of sin, and He has annulled it by nailing it to His cross.

John Broadus

CATEGORY	CUISINE	TAG	YIELD
Eggs		Antony’s, Scotland	1	servings

INGREDIENTS

1	sm	Red onion; finely diced
2	md	Waxy potatoes; peeled and diced
3	tb	Olive oil
1		8 ounces can Alaska salmon; drained
2	ts	Dill; chopped
		Salt and pepper
4		Eggs; beaten

INSTRUCTIONS

In a non stick frying pan cook the onion, red pepper and potato in olive
oil until tender and slightly brown, about 12 minutes. Transfer to a mixing
bowl. Flake in the salmon and dill, season to taste and allow to cool for a
few minutes.
Add the eggs to the bowl and combine well. In a non stick frying pan, heat
the remaining olive oil. Spoon in the mixture to cover the whole pan. Allow
to cook for about 5 minutes then turn and brown the other side.
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