Delicious potato torta with Yukon Gold potatoes, smoked salmon, leeks, dill, eggs, and cream. Perfect for a Sunday brunch!
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
- Prep time: 10 minutes
- Cook time: 1 hour, 20 minutes
- Yield: Serves 4 to 6
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
Special equipment:
- An 8 or 9 inch springform pan or cake pan
Method
1 Boil the potatoes: Put the potatoes in a saucepan, cover with cold water by an inch. Add 2 teaspoons salt to the water. Bring to a boil and cook until the potatoes are easily pierced with the tines of a fork, 10 to 15 minutes. When done, remove the potatoes from the pot and let sit to cool to room temp.
2 Cook the leeks in butter: While the potatoes are cooking, start on the leeks. Melt the butter in a small sauté pan on medium heat. Add the sliced leeks and toss to coat with the butter. Let cook until softened, about 8 to 10 minutes. Do not let the leeks brown or dry out. Remove from heat.
3 Make egg leek mixture: Whisk the eggs in a medium bowl. Whisk in the salt, dill and heavy cream. Whisk in the cooked leeks.
4 Prepare pan: Butter the insides of the springform pan or cake pan. Line the bottom of the pan with a round of parchment paper. Butter the top of the paper as well.
5 Slice potatoes, preheat oven: Slice the cooked, cooled potatoes into 1/8-inch thick rounds. Preheat oven to 350°F.
6 Layer bottom of pan with sliced potatoes: Place a single layer of sliced potatoes at the bottom of your cake or springform pan. (Taste one of the pieces of cooked potato, if it needs salt, and potatoes usually do, sprinkle a little bit of salt over every layer of potatoes in this torta as you build it.)
7 Add a layer of smoked salmon slices: Spread half of the smoked salmon slices on top of the potato slices.
If you are using a springform pan, wrap the outside of the pan tightly with foil to prevent leakage in the next step.
8 Add a third of egg mixture, continue layering potatoes and salmon: Spread a third of the leek and egg mixture over the potatoes and salmon in the pan.
Then lay down another layer of potatoes and smoked salmon. Add another third of the egg and leek mixture.
Line the top of the torta with the rest of the potato slices and cover with the remaining egg mixture.
9 Bake: Place in the oven (if using a springform pan, place foil wrapped pan on top of a rimmed baking sheet in case the foil leaks) and bake at 350°F for 30 minutes, until set and a knife inserted in the center comes out clean.
Remove from oven and run a blunt knife around the edges of the pan to gently separate the torta from the pan while it’s still warm.
Let cool to lightly warm or room temperature before slicing and serving.
