6 large eggs
300ml double cream
1 garlic clove
1 vine tomato finely grated
100g cheddar cheese
Parmesan gratings for top
Finely chopped fresh parsley
Salt & pepper
Capers finely chopped
Teaspoon mustard Dijon
Smoked salmon (optional)
Black lumpfish caviar (optional)
Gently fry the shallots and garlic until soft.
Beat the eggs together with the cream and add to the pan with the cheese and tomato.
Mix well and season with salt and pepper, then grate some parmesan on top.
Bake in the oven for 20 mins at 180 or until firm to the touch. Leave to cool.
Mix the cream cheese, chopped caper berries and fresh dill with a teaspoon of Dijon mustard.
Cut the tortilla into bite sized squares, add a dollop of cream cheese and top with smoked salmon and/or a little caviar.
Serve with a fork through the tortilla