No ImageSmoked Salmon Potato Leek Torta

Did you make it? Rate it!

  1. Joanne

    Can this be made the night before and then reheated the next day for a party? What temperature do you suggest for reheating?

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  2. Sara

    I’m wondering about adding some asparagus. Any thoughts on how that would work?

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  3. Blaire

    Delicious flavors! We had it last night with a salad for dinner and it was perfect.
    I think I’ll cut back the salt next time. Maybe it was the smoked salmon I used. Also, I lost a fair amount of the custard to leakage so next time I’ll try using a cake pan or a pyrex pie plate. Anyway, thanks for the recipe. I will definitely make this again.

  4. TimedEating

    Tried the recipe and it was lovely – really delicious. Almost reminiscent of a spanish tortilla – in fact it was that which got me thinking….

    I learnt recently (from asking a chef at the London restaurant Barrafina) that the secret to a great tortilla was letting the ingredient marinate in the egg for 20 minutes or so. That way the potatoes thicken the egg and it gets perfumed by the other flavours. I tried those tricks for this and it made it even better!

    If people are interested, the tips and tricks are on my blog – just search for tortilla!

    Anyway, thanks for the recipe!

  5. Mark in Seattle

    Made this yesterday. I followed the recipe exactly and it came out great. Eating it cold from the fridge was a pleasant surprise…like the best potato salad.


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