Smoked Salmon Tortilla Espanola Ensalada With A Passion Fruit Vinaigrette
Norman Van Aken
1 cup olive oil
4 red potatoes, quartered lengthwise and sliced 1/8-inch thick
1 red onion, thinly sliced
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
6 ounces smoked salmon, diced
1/2 cup passion fruit juice
1 Tablespoon champagne vinegar
1/4 cup extra virgin olive oil
8 cups mixed lettuce (such as red leaf, radicchio, bibb, Belgian endive and curly endive)
Heat olive oil in a nonstick skillet over medium heat. Add the potatoes and onion and stir gently. Cover and cook 20 minutes, or until the potatoes are tender, stirring occasionally. Drain, reserving the oil. Let the potatoes cool.
In a large mixing bowl, whisk the eggs, cream, and salt and pepper. Add the potatoes and onions, and smoked salmon, and toss gently. Let sit for 15 to 20 minutes.
Heat 1 Tablespoon reserved oil into a clean skillet over medium-high heat. Add the egg mixture, spreading out evenly. Shake the pan to prevent sticking. Let cook 4 minutes. Broil 6-inches from the broiler for a golden top. Slide a large serving platter over the pan and quickly invert the tortilla onto it.
Add another Tablespoon reserved oil to the skillet and return the tortilla. With the cooked side up, cook over medium-high heat for 10 minutes. Remove to a platter to cool.
In a bowl, mix the passion fruit juice with the vinegar. Whisk in the remaining reserved oil and extra virgin olive oil. Season with salt and pepper.
To serve, cut the tortilla into wedges and transfer to serving plates. Mound the lettuce on top and drizzle with the vinaigrette.
Adapted by StarChefs.com
Yield: 4 Servings
Round Out the Meal:
With steamed brown rice.
This is kid friendly!
A Sauvignon Blanc.
From Norman's New World Cuisine by Norman Van Aken, Random House 1997