Salmon tortilla with mushrooms and tomatoes

Ingredients for 4 servings:

• 250 g salmon fillet(s), frozen
• 250 g mushrooms, brown, or mushrooms to taste
• 8 eggs, size M
• 1 cup light crème fraîche with herbs
• salt and pepper
• possibly chili powder
• 3 tbsp butter or margarine
• 9 cherry tomatoes
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

quick and tasty

Thaw frozen salmon overnight in the refrigerator. Clean and thinly slice the mushrooms. Wash and halve the cherry tomatoes. Rinse the thawed salmon again under cold water before use and pat dry with a paper towel. Then fry the salmon in the pan for 2-3 minutes on each side and set aside. Fry the mushrooms (or other mushrooms) in a second pan. Once the mushrooms have browned, add the tomato halves and fry. Season lightly with salt and pepper. Set aside. Chop the parsley. Whisk 8 eggs with salt, pepper, a little chili (or stir-fry seasoning) if desired, and 1 cup of light crème fraîche with herbs. Stir in the chopped parsley. Grease a medium-sized baking dish, place the salmon, torn into bite-sized pieces, add the mushrooms and tomatoes, and pour the egg mixture over it. Preheat oven to 200°C (180°C fan-assisted). Cook the tortilla on the second rack from the bottom for approximately 30-45 minutes (this may vary slightly from oven to oven). The tortilla is ready when the egg mixture is well set and firm enough to slice. Serve with a slice of baguette or onion-flavored baguette. The tortilla tastes great both hot and cold and is also perfect for a party buffet!