SALMON AND DILL TORTILLA
Serve with fresh fruit or vegetables and dip, and Coeur d'Alene Cellars Chardonnay. Make the night before, refrigerate, and serve at room temperature.
2 1/4 pounds Yukon gold or red potatoes, thinly siced
3/4 cup egg substitute or 3 eggs
1/2 cup chopped onion
1 tablespoon chopped fresh dill
3/4 teaspoon salt
1/2 teaspoon pepper
5 large eggs, lightly beaten
2/3 cup (about 4 ounces) chopped smoked salmon
1 1/2 tablespoons olive oil
1 clove garlic, minced
1/2 cup light sour cream
1/4 cup grated parmesan cheese
Coat a large nonstick skillet with cooking spray. Add potatoes to pan; lightly spray top of potatoes with cooking spray. Cook 8 minutes, turning frequently (don't let potatoes brown too much). Reduce heat to medium, and cook 20 minutes or until tender, stirring and turning frequently. Transfer potatoes to a bowl. Wipe pan with a paper towel.
Combine egg substitute, onion, dill, salt, pepper, and eggs in a large bowl. Stir in salmon. Add potato, and stir gently to combine.
Heat oil in pan over medium-high heat and add garlic. Add potato mixture; cook 1 minute, gently pressing down potatoes with spatula to slightly flatten mixture in pan. Reduce heat to medium-low; cook 15 minutes or until egg has completely set around edges and has just set in the center, gently shakin pan frequently. Sprinkle with cheese and put under broiler 2 minutes.
Let cool at least 10 minutes. Cut into wedges, and top with sour cream. 6-8 servings.