Now here’s an idea for special Sunday brunch. This torta is layered with slices of Yukon Gold potatoes, smoked salmon, and sautéed leeks, and bound with a dill seasoned custard of eggs and cream. It’s sort of like frittata meets quiche meets Spanish tortilla. The torta has more structure than a frittata, it is sturdier than a quiche, it’s more delicately flavored than the tortilla.
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