Wardeh's Wild Salmon Tortilla (Spanish Omelet)
Of course you can use whatever ingredients you have! I have been making one or two tortillas a week for a few weeks, and each one is different. I add leftovers for endless variety and flavor — and of course, frugality.
Of course you can use whatever ingredients you have! I have been making one or two tortillas a week for a few weeks, and each one is different. I add leftovers for endless variety and flavor — and of course, frugality.
- 12 eggs
- 4 tbsp butter
- 3-4 lbs. thinly sliced red potatoes use kitchenaid slicer
- 1 onion thinly sliced
- 3 cloves garlic sliced or crushed
- sea salt, pepper, garlic powder add while potatoes cooking liberally
- wild salmon, canned or leftover cooked
- 1/2 tsp. sea salt
- 1/8 tsp. black pepper
- 1 tbsp. dried dill or 3 tbsp. fresh ( b/c of salmon)
- Carbohydrate 6.07499416666667 g
- Cholesterol 2155.70666666667 mg
- Fat 65.0829316666667 g
- Fiber 0.345375007311503 g
- Protein 63.3589125 g
- Saturated Fat 25.2297913333333 g
- Serving Size 1 1 Serving (539g)
- Sodium 955.3905 mg
- Sugar 5.72961915935516 g
- Trans Fat 9.41744466666665 g
- Calories 860 calories
Step-by-step
- Preheat the oven to 350 degrees Fahrenheit.
- Heat the butter over medium heat in a large cast iron skillet. Add the potatoes. Turning frequently, cook for about 10 minutes. Sprinkle with salt and pepper during the flipping. Add the onions and garlic, and continue cooking a few minutes until tender. Add salmon chunks, flipping gently to incorporate without breaking them up too much while they warm up. Turn off the stove.
- Separately, whisk the eggs with 1/2 teaspoon sea salt, 1/8 teaspoon black pepper, and dill. Pour over the mixture in the pan. Transfer the pan to the oven for the eggs to cook through and the tortilla set up, about 20 minutes. Let sit for 10 minutes, then cut into wedges and serve.
- This is really delicious with chard and feta on the side — or add some steamed greens right into the tortilla!
- Oh, I grew up on these! I can tell you how to flip them. There is a 9-step process, or a 1-step process.
- Take a plate larger than the pan
- Place it over the top of your pan, face down, like a lid
- If you are right handed, hold the pan handle with your right hand
- Place your left hand on top of the (bottom of the) plate, spread flat and wide
- Flip pan upside down, so that your left hand is now holding the plate and the pan is kind of resting on top like a chafing lid
- Remove pan
- Take pan, put it back on stove
- Slide tortilla from plate back into pan. The raw underneath part hits the pan and the cooked top part will be on top.
- Finish cooking.
- One step process that both my mom and I use:
- Get husband to do it.
Potatoes require generous surface contact with hot fat to brown properly rather than steam. Thin slicing via a mechanical mandoline or kitchen appliance ensures even cooking through three to four pounds of tubers without burning the exterior. Cast iron retains thermal energy exceptionally well, making it the ideal vessel for transitioning from stovetop potato softening to oven baking. When pouring twelve beaten eggs over the warm potato, onion, and salmon mixture, listen for a gentle sizzle that indicates the pan maintains adequate heat. Transfer the skillet to a 350 degree Fahrenheit oven for approximately twenty minutes. Determining doneness without a thermometer relies entirely on visual and textural checks. Gently shake the pan. The center should show no liquid movement, and the surface must spring back lightly to the touch without feeling spongy. Allow the finished dish to rest undisturbed for ten minutes before slicing into wedges. This brief resting period permits internal proteins to firm up, yielding clean cuts rather than crumbling edges. Pair the rich wedges with pungent feta cheese and bitter greens such as chard to balance the heavy fat content of the eggs and butter.
