Lightly beat the eggs with 5 pinches of salt and the dill. Flake the fish and add to the eggs.
Finely chop the tomato, spring onions and chilli (if used).
Heat the oil in a frying pan and add the onion, tomato and chilli, then cook for a few minutes, until the vegetables soften.
Pour in the egg mixture, letting it spread out evenly in the pan.
Cover and cook until set. You can put it under the grill for a couple of minutes if you'd prefer the top brown and a bit crunchy.
Serve warm with crusty bread or let it cool and cut it into bite-sized squares.