Spanish Tortilla with Hot Smoked Salmon and Smoked Salmon Roe

October 22, 2025 By: Browne Trading Company

Time: Prep Time: 15 min | Cook Time: 30–40 min

An elegant and satisfying twist on a classic potato tortilla: tender rounds of potatoes and sweet onion get enriched with pieces of our smoky-sweet hot smoked salmon. A velvety smear of crème fraiche and a spoonful of vibrant smoked‑salmon‑roe adds pops of briny richness.

INGREDIENTS

Yield: 4 portions

4 medium potatoes (waxy variety preferred), peeled and thinly sliced
1 medium onion, thinly sliced
1 package Maple Hot Smoked Salmon (6–8 oz)
2 oz Smoked Salmon Roe
2 tbsp Creme Fraiche
6 large eggs
Olive oil (for frying, about 1 cup)
Salt, to taste

PREPARATION

Step 1

Peel and slice the potatoes into thin, even rounds (about 1/8 inch or 3 mm thick). Thinly slice the onion.

Step 2

In a large, deep skillet, heat a generous amount of olive oil over medium heat. Add the potatoes and onions, season with a little salt, and cook gently — you want them to soften, not brown. Stir occasionally to prevent sticking. Cook for about 15–20 minutes until everything is tender.

Step 3

Once cooked, use a slotted spoon to transfer the potato-onion mixture to a bowl. Let it cool slightly. Reserve a few tablespoons of the oil.

Step 4

In a large bowl, beat the eggs with a pinch of salt. Add the warm potato-onion mixture and gently stir to combine. Open the smoked salmon and use your hands to tear the fillet into generously sized pieces. Add the salmon to the egg mixture and let it sit for a few minutes to let the flavors meld.

Step 5

Heat a non-stick or well-seasoned 8–10 inch pan over medium heat. Add a bit of the reserved olive oil. Pour in the egg mixture and spread it out evenly.

Step 6

Cook for about 5–7 minutes. Use a rubber spatula to gently push the edges of the tortilla down evenly. Cook until the edges begin to set.

Step 7

Place a large flat plate (or another pan) over the pan. Carefully invert the tortilla onto the plate, so the cooked side is now facing up. Now, with the tortilla on the plate, slide the tortilla back into the original pan. It’s okay if the eggs run a little. Cook the other side for another 4–5 minutes, shaking the pan occasionally to prevent sticking. The tortilla is done when golden and just set in the middle (cook to your preference!).

Step 8

Remove the tortilla from the pan and let cool. The tortilla can be served warm, at room temperature, or even cold depending on your preference. Slice into four quarters when it has reached your desired temperature.

Step 9

To serve, add a smear of creme fraiche on your serving plates. Place a tortilla portion onto the creme fraiche, then add a salad green like pea shoots. Artfully spoon your Smoked Salmon Roe on top, and enjoy.