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.

Cooking spray
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.  

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