Garnished tortilla wedges

Ingredients for 12 servings:

• 750 g potato(s) (waxy)
• 3 bell peppers, red, yellow, green
• 12 eggs
• ¼ liter of milk
• some salt and pepper
• Cayenne pepper
• 2 tbsp oil
• 24 frozen shrimp(s), shelled
• 250 g crème fraîche
• 1 clove(s) garlic
• 2 tbsp lemon juice
• 3 sprigs of dill
• 50 g caviar (trout caviar)

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 40 minutes

Wash the potatoes and boil for about 20 minutes. Rinse, peel, and let cool. Then cut into thin slices. Clean, wash, and finely slice the bell peppers. Whisk together 8 eggs and milk. Season generously with salt, pepper, and cayenne pepper. Spread the potatoes and bell peppers on an oiled baking sheet (35×40). Pour the egg wash over them. Bake in a hot oven at 200°C for 45-50 minutes, then let cool. Boil 4 eggs hard, rinse, and let cool. Peel the garlic clove and press it into the crème fraîche, mix, and add a little salt. Thaw the frozen shrimp. Rinse and devein them. Fry the shrimp in 2 tablespoons of hot oil for 1-2 minutes on each side, season, and remove. Slice the eggs. Cut the tortillas into about 48 diamond-shaped pieces. Garnish one half with garlic cream and secure 1 shrimp to the tortilla with a toothpick. Garnish the remaining tortilla bites with egg slices, garlic cream, caviar and dill.