jamie-malone-recipe

Chef Jamie Malone’s Smoked Salmon Spanish Torta de Patatas

Pan-roasted Spanish omelet layered with Yukon gold potatoes, onions and flaky smoked salmon. Served with lightly dressed greens on top.
  • Watch our video HERE to learn more about Chef Jamie's delicious recipe.
Difficulty: Medium
Time: 35-40 min
This dish is Gluten-Free
Calories: 538 Fat: 16g Carbs: 70g Protein: 32g

Tortilla de patatas – also known as a Spanish omelet – is a very traditional Spanish dish known for its simplicity and elegance…all while being very easy to pull together. This version comes from Chef Jamie Malone of Minneapolis’ Grand Cafe, and her recipe layers in rich smoked salmon for extra oomph. Get ready for cheffy comfort food!

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This recipe was designed by local chef:
Chef Jamie Malone of of Grand Cafe
Jamie Malone grew up cooking and baking breads with her Dad in St. Paul, Minnesota.  Before receiving her culinary degree from Le Cordon Bleu, Chef Malone traveled and studied extensively in Hong Kong, Singapore, Vietnam and Europe, immersing herself in each region’s cuisine. After working for Chef Tim Mckee at the highly lauded La Belle Vie in Minneapolis, Malone gained national attention and earned a place as a semifinalist for James Beard Award Foundation “Rising Star Chef” of the Year for 2013 and “Best Chef Midwest” of the year for 2014.   In 2013, Malone was named one of Food and Wine Magazines “Best New Chefs.” She had recently taken over the Grand Cafe in Minneapolis!
Ingredients
Yukon Gold Potatoes
Vidalia onions
Spinach
Red Wine Vinegar
Sugar
Eggs
Smoked salmon

Cooking terms for this recipe

Vinaigrette A type of salad dressing consisting of a vinegar and oil usually needing to be mixed or stirred before serving.
Shimmering A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.

What you need

Medium oven-safe sauté pan

2 medium bowls

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Remove root and stem off onion. Peel; cut in half and thinly slice. Thinly slice potatoes. Crack eggs into a bowl, discard shells and beat using a fork. Slice smoked salmon into ¼” strips.

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Step 2: COOK POTATOES

Heat enough oil to cover potatoes, about 1 cup, in a medium (about 8”) oven-safe sauté pan over medium-high heat. Add potatoes and cook until soft, about 6-8 min. Add onions and cook until both potatoes and onions are tender, about 4-6 min. Remove from pan and place in a medium mixing bowl. Reserve oil and set aside. **Note: It’s okay if some of the potatoes break apart.

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Step 3: MAKE TORTA

Add beaten eggs and smoked salmon to potatoes and onions. Season with a pinch of salt and pepper.

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Step 4: COOK TORTA

Heat 3 Tbsp. oil to previously used skillet over medium-high heat. Once oil is shimmering add potato and egg mixture. Cook until edges are crisp and begin to brown, about 6-8 min Transfer to oven and bake until egg is fully cooked, about 10 minutes.

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Step 5: DRESS GREENS

In a small bowl mix red wine vinegar, sugar, 2 Tbsp. oil, and a pinch of salt and pepper to make a vinaigrette. Mix until incorporated. Place spinach in a small bowl, add vinaigrette and toss until incorporated.

Step 6: PLATE YOUR DISH

Time to flip! Place a cutting board or heat-proof plate on top of the pan and carefully invert. NOTE: Use oven mitts or dish towels to hold the pan and plate securely. Once the torta drops (it may take up to 30 sec), cut into 4 wedges. Invert them again and place on plate so the "right" side is up. Top with spinach salad. Enjoy!