Potato Tortilla with Smoked Salmon
Make Ahead: The tortilla can be prepared up to 4 hours ahead. Top with the sour cream and salmon just before serving.
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 pound (3 small) Russet or Idaho potatoes, peeled
- and sliced into 1/8-inch-thick rounds
- 5 large eggs, at room temperature
- Hot red pepper sauce, to taste  Approximately ½ cup sour cream
- 6 ounces smoked salmon, cut into 1-by ¼-inch strips
- Minced chives or green tops of scallions, for garnish
Instructions:
In America, tortilla means one thing, and it is made from corn and used in Mexican cooking. In Spain, however, a tortilla is a thick egg omelet that resembles the Italian frittata. Cut into golden squares, a tortilla can be the beginning of a perfect Thanksgiving bite, topped with sour cream and smoked salmon. When guests are arriving in the late morning, these give a brunchlike feel to the appetizer menu.
- In a 9-inch nonstick skillet, heat the oil over mediumlow heat. In a small bowl, combine ¼ teaspoon of the salt and the pepper. In four batches, add the potatoes to the skillet, seasoning each layer with some of the salt and pepper mixture. Stir each addition well to coat with the oil and prevent sticking. Cook, stirring often, until the potatoes begin to soften, about 3 minutes. Cover and cook, stirring often, to keep the potatoes from sticking to each other, until the potatoes are just tender, 20 to 25 minutes.
-  In a large bowl, beat the eggs with the remaining ¼ teaspoon salt and the hot pepper sauce. Using a slotted spoon, stir the potato slices into the eggs, leaving any oil in the pan.
-  Position the broiler rack 6 inches from the source of heat, and preheat the broiler. Reheat the skillet over medium-low heat. Pour in the egg mixture and spread out the potatoes to make an evenly thick cake. Using a rubber spatula, lift up the cooked part of the tortilla, and tilt the skillet so the uncooked eggs run underneath. Continue cooking, occasionally lifting the tortilla and tilting the skillet as described, until the top is almost set, 4 to 5 minutes.
- Broil the frittata until the top is puffed and lightly browned, about 1 minute. Place a round plate over the top of the skillet and invert the frittata onto the plate. Cool completely. (The frittata can be prepared up to 4 hours ahead, covered, and refrigerated. Return to room temperature before serving.)
- Cut the frittata into 1-inch squares (you will have a few odd-shaped trimmings that you may serve if you wish, or eat as the cook’s treat). Top each square with a small dab of sour cream, then a strip of salmon, curled into a decorative shape. Sprinkle with chives and serve.