POTATO & ONION TORTILLA w/SMOKED SALMON

By BobD

Ingredients

• For salmon roe sauce:
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 teaspoons fresh lime juice
• 1 teaspoon horseradish
• 2 tablespoons grated onion
• 3 tablespoons chopped flat-leaf parsley
• 4 tablespoons chopped chives
• 1/2 cup salmon roe
• For the tortilla:
• 3 tablespoons extra-virgin olive oil
• 2 medium potatoes, peeled and diced
• 1 large onion, diced
• 12 large eggs
• 1/2 cup milk
• Coarse sea salt and freshly ground pepper to taste
• 1/2 pound thinly sliced smoked salmon.

Details

Servings 8
Adapted from query.nytimes.com

Preparation

Step 1

1. Make the sauce. Combine all the ingredients except the roe in a medium mixing bowl. Mix until well blended, then gently fold in the roe. Chill until ready to serve.

2. Make the tortilla. Heat two tablespoons of the olive oil in a skillet over medium-high heat. Add the potatoes and onion and saute until tender, about 10 minutes. Remove from the heat and set aside.

3. Beat the eggs and milk together in a large bowl. Heat the remaining tablespoon of olive oil in a large non-stick frying pan. Add the egg mixture and when it starts to cook on the bottom, add the potato and onion mixture. Season to taste with salt and pepper.

4. Run a spatula along the sides of the pan, lifting up the eggs to let the uncooked egg run underneath to cook. When the tortilla is cooked except for the very top, remove it from the heat and slide it onto a plate. Flip the tortilla back into the pan, runny side down, and cook for an additional two to three minutes (you can also put it under a very hot broiler instead of turning it over). Slide the tortilla onto a large round serving dish and garnish with the sliced smoked salmon. Serve warm with the salmon roe sauce passed separately.