Tortilla de Patatas with Creme Fraiche, Smoked Salmon, and green hot sauce
Recipe by Vilda GonzalezBefore we begin, let me preface this recipe by saying that there are many passionate schools of thought regarding what constitutes the perfect tortilla; a golden exterior or a blond exterior, meltingly soft potatoes or almost al-dente potatoes, a runny center or a dense, set center. As with many things, there is no definitive right or wrong - just preference. Try, taste, try, and taste again to figure out what you like most. With that said, this technique results in a small tortilla with golden blisters and a soft, just set interior. Tinker as you must to find your sweet spot.
Fishwife Smoked Salmon
Before we begin, let me preface this recipe by saying that there are many passionate schools of thought regarding what constitutes the perfect tortilla; a golden exterior or a blond exterior, meltingly soft potatoes or almost al-dente potatoes, a runny center or a dense, set center. As with many things, there is no definitive right or wrong - just preference. Try, taste, try, and taste again to figure out what you like most. With that said, this technique results in a small tortilla with golden blisters and a soft, just set interior. Tinker as you must to find your sweet spot.
Fishwife Smoked Salmon
- • 1 tin Fishwife Smoked Salmon
- • 5 golf ball sized potatoes, peeled and cut into ½ inch dice
- • 1 tennis ball sized yellow onion, diced
- • ⅔ cup extra virgin olive oil
- • 1 bay leaf
- • 5 large eggs
- • 1½ tsp salt, divided
- • Heaping spoonful creme fraiche
- • Green hot sauce, like El Yucateco, to taste
- Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the onions, potatoes, bay leaf and 1 tsp of salt. Stir to combine, nestling all of the potato pieces in snug under the olive oil. Cook over medium low heat for 10-15 minutes, until the potatoes are fork tender. Do be careful not to let things get too hot, we’re not looking to get too much color on the onions or the potatoes.
- While the potatoes are cooking, add the eggs and remaining ½ tsp of salt to a medium bowl and whisk well. Once the potatoes are cooked, take the pan off the heat and use a spider skimmer or slotted spoon to transfer the cooked potatoes to the whisked eggs. Stir to combine. Strain the remaining oil into a container and save for later use; this is liquid gold!
- Return the pan to the stove over medium heat. Add 1 tbsp of the reserved olive oil to the pan. When hot but not smoking, pour in the potato and egg mixture. With a spatula or wooden spoon, stir as though you are scrambling eggs. Continue to tuck the edges in to prevent the eggs from overcooking. When the eggs are just barely set (this should take roughly 3 minutes, but use your judgment), take the pan off the heat and place a large plate face down over the pan. Grip the pan tightly with one hand, and hold the plate tightly over the pan with the other. Flip the tortilla from the pan onto the plate, then slide the now face up tortilla back into the pan to cook for another minute or so. Depending on the design of your pan, you might want to use your spatula to even out the top of the tortilla and to tuck in the sides to make a more taut circle. When cooked to your liking, remove from the heat and set aside to cool for at least 10 minutes.
- To serve, place a slice of tortilla on a plate and serve with creme fraiche, tinned salmon, and hot sauce.
Fishwife Smoked Salmon
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