| 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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