Food & dining

The confident cook

Recipe: Toast the new year with a classic Spanish tortilla garnished with smoked salmon

Spanish tortilla with smoked salmon and dill cream.
Karoline Boehm Goodnick for the Boston Globe
Spanish tortilla with smoked salmon and dill cream.

A classic Spanish tortilla, like the popular Italian frittata, is a thick egg omelet waiting to be dressed up for a celebration. Traditional tortilla recipes call for the potatoes to be cooked in the same pan as the eggs in lots of olive oil, but we avoid that here by roasting cubes of potato spread on a baking sheet with plenty of herbs, garlic, and onions. Then mix the potatoes with eggs and cook them in a nonstick skillet on the stovetop for just 2 minutes before transferring to the oven, where the eggs set without too much browning. The tortilla is a fabulous match for smoked salmon, accompanied by a lemony dill cream. Pop open a bottle of the Spanish sparkling wine, Cava, and toast the new year.

Spanish tortilla with smoked salmon and dill cream

Serves 6

DILL CREAM

Grated rind of 1 lemon
1tablespoon lemon juice
2tablespoons chopped fresh dill
½cup sour cream
Salt and pepper, to taste

1. In a bowl, combine lemon rind and juice, dill, sour cream, salt, and pepper.

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2. Stir well; cover and refrigerate.

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TORTILLA

3large yukon gold potatoes, unpeeled and cut into ½-inch dice
1onion, chopped
3cloves garlic, chopped
1tablespoon chopped fresh rosemary
1tablespoon chopped fresh thyme
4tablespoons olive oil
Salt and pepper, to taste
8eggs
2tablespoons chopped fresh chives
8ounces smoked salmon

1. Set the oven at 425 degrees. Have on hand a 10-inch nonstick skillet with a heatproof handle and a rimmed baking sheet.

2. In a large bowl, toss potatoes, onion, garlic, rosemary, and thyme with 2 tablespoons olive oil, salt, and pepper. Transfer to the baking sheet. Roast for 10 minutes. Stir gently and roast 5 minutes more, or until the potatoes are beginning to brown and are tender when pierced with a knife. (Total roasting time is 15 minutes.)

3. Turn the oven temperature down to 400 degrees.

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4. In the same bowl, whisk eggs. With a rubber spatula, fold in chives, salt, pepper, and potatoes.

5. Set the skillet over medium heat. Heat 2 tablespoons of the olive oil. Pour in the egg mixture. Cook, stirring gently, for 1 minute. Smooth top and cook without stirring for 1 minute more. Transfer the skillet to oven and bake for 15 to 20 minutes or until the eggs are completely set.

6. Cool tortilla for 5 minutes. Run a small spatula or paring knife around the edge of the pan to loosen the tortilla. Place a serving plate on top of the pan and carefully invert the tortilla onto the plate.

7. Cut into wedges. Serve warm or at room temperature. Garnish each wedge with dill cream and smoked salmon.

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com