Recipe Summary test

25 mins
1 hr
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • In a 12-inch ovenproof nonstick skillet, heat the olive oil over medium-high heat until it ripples. Lower the heat to medium and add a layer of onions. Top with a thin layer of potato slices, season with salt and pepper, then add another layer of onions, potatoes, salt and pepper. Add the smoked salmon in a single layer. Continue layering the onions and potatoes, seasoning as you go. Let the layers cook, pressing down gently to flatten. After 10 minutes, cover with a lid and reduce the heat to low. Cook until the vegetables soften, up to 25 minutes more. Remove from the heat.

  • In a medium bowl, whisk the eggs and pour them into the skillet, lifting the layers with a spatula to let the eggs in. Jiggle the skillet to prevent sticking. Return to low heat, cover and cook for 10 minutes. Remove from the heat and shake gently.

  • Preheat the broiler. Place the skillet about 3 inches from the heat and cook until golden, about 6 minutes. Let rest for 20 minutes. Shake the pan gently to loosen the tortilla, place a serving plate over the top and flip to release.