Products for a baking tin with a diameter of 25 cm:

1 sheet of butter pastry
2-3 tbsp olive oil
1 big onion, finely chopped
3-4 garlic cloves
1/3 tsp of chili powder
100 g dried tomatoes, finely chopped
2 tins of Compass Mackerel fillet in oil
400 ml cooking cream
4 eggs
1 tsp parsley (fresh or dried)
Salt and pepper
200g sliced mozzarella

Method of preparation:

1. Put some oil on the baking tin (diameter of 25 cm).
2. Spread the butter pastry in the baking tin, trying to cover the bottom and the walls of the tin. Cut out some of the pastry, if it goes out of the baking tin. With your fingers, make a frame along the diameter of the baking tin, and put it in the freezer.
3. Meanwhile, heat the oil at a medium-high temperature and fry the onions and garlic until golden-brown. Add the chilli, salt and pepper. Take off the hotplate and add the dried tomatoes. Mix well and leave aside.
4. In another bowl, break the eggs, add the cream, salt, pepper and parsley to taste. Mix well.
5. Take the baking tin out of the freezer, spread the onion mixture inside, and then put the pieces of mackerel from the two tins on top. Pour the cream mixture on top, and then decorate with the pieces of mozzarella.
6. Bake in a pre-heated oven, at 180°С for about 45 minutes.
7. Leave the dish to cool before cutting it into portions.