Now here’s an idea for special Sunday brunch. This torta is layered with slices of Yukon Gold potatoes, smoked salmon, and sautéed leeks, and bound with a dill seasoned custard of eggs and cream. It’s sort of like frittata meets quiche meets Spanish tortilla. The torta has more structure than a frittata, it is sturdier than a quiche, it’s more delicately flavored than the tortilla.
Like best friends in a sandbox, smoked salmon, leeks, potatoes, and dill play well together! They especially enjoy each other’s company in this recipe.
The torta can be served warm or room temperature. You can make it ahead and reheat to serve. Leftovers (I doubt you’ll have any!) keep well for days.
Smoked Salmon Potato Leek Torta Recipe
Ingredients
- 1 1/2 pounds small yukon gold potatoes, scrubbed, unpeeled
- 2 Tbsp butter
- 1 1/2 cups thinly sliced leeks, white and light green parts only (see How to Clean Leeks)
- 4 ounces thinly sliced cold smoked salmon
- 5 eggs
- 1 teaspoon kosher salt
- 1 Tbsp fresh chopped dill
- 1/3 cup heavy cream
An 8 or 9 inch springform pan or cake pan
Read More: Smoked Salmon Potato Leek Torta
