In this recipe, I used smoked salmon to create a Spanish tortilla with buttery potatoes, onions, and dill. Serve with fresh fruit. Make this the night before, refrigerate, and serve at room temperature.
These have the perfect combination of flavors and taste absolutely delicious! They do have a little kick to them, so if you don’t like things spicy make sure to take out the chili powder and cumin.
Chorizo and fish work so well together. Make sure you use the best-quality chorizo you can find; it comes in spicy and sweet varieties, but I tend to always go for the spicy one! The pangrattato sprinkled on top adds a lovely crunchiness to the soup and is well worth the little bit of extra effort.
