I have always been passionate about food.
My parents are to blame for that. They showed me early on how to do things and how to combine flavours and spices. I love trying new things, experiment with different ingredients and dishes from all over the wold. All in all I really believe that trying out and just 'do' is sometimes better than sticking strictly to a recipe when one has the feeling that some measures or spices just don't add up.
So, for the start and as first recipe (maybe inspiration is better) something light and lowcarb for an Easter brunch:
Spring Tortilla with smoked Salmon and fresh Salad (4-6 servings)
- 3 eggs
- 1 small zucchini
- ca. 75 gr sweet potato
- 2 handful of baby spinach
- ca. 50gr peas
- some mushrooms
- grated (meltable!) cheese of our choice (min. 75gr… but can there ever be enough cheese?? ;-) )
- up to 6 slices of smoked salmon
- mixed green salad
- 50ml cream and 50ml milk
- salt, pepper, smoked pepper powder, curry
- for the dressing: salt, pepper, condimento bianco or lemon juice, olive oil
How to do it:
I chopped the zucchini ito rather small pieces and the sweet potato into slightly bigger ones. No real reason, I just like how it looks.
Roasted them for ca. 10min in a pan with a bit olive oil. Spicing things up with salt, pepper and the smoked paprika powder.
Preheat oven to 175 degrees celcius.
While it roasted, I cracked the eggs into a bowl, added the milk/cream, salt, pepper and curry and also half of the cheese.
Stirring it up and adding the mixture from the pan to a quiche form. Topping it up with the half of the egg mixture and adding the spinach, mushrooms a peas.
After this, I add the rest of the egg mixture, some more spices (if I have the gut feeling there should be more ...) and the cheese.
Into the oven for least 15min.
While it bakes, I prepare the plates. Adding a handful of green salad, sprinkle it with olive oil, condimento, salt and pepper. Keep the dressing
simple and reuced, else it just overloads the Tortilla.
When the Tortilla is done (cheese has browned and the Tortilla has raised a bit), I take it out of the oven, cut it into slices and place a slice on
each plate ( on top of the salad).
A nice slice of salmon on top of each slice and voila: Done!