Potato Torta topped with Smoked Salmon

A polished brunch feature with streamlined prep and a premium finish.

This breakfast-forward potato torta brings on-trend brunch appeal with smart, streamlined prep. Using McCain® Skin-On Flat Chips as the base delivers consistent texture, natural potato flavor, and a distinctive cut—without the back-of-house scratch labor. Finished with smoked salmon, fresh dill, and a punchy horseradish sauce, it plates like a premium feature while staying practical for the line. It’s a strong fit for weekend specials, limited-time features, or a Valentine’s Day brunch that feels elevated, profitable, and easy to execute.

BREAKFAST | BRUNCH
Yields 6 Servings

Ingredients:

• 2 lbs – McCain® Skin-On Flat Chips (#6171)
• 2 Tbsp – Olive oil
• 6 each – Eggs, whole, beaten
• 1/2 cup – Heavy cream
• as needed – Salt
• 1/2 tsp – Black pepper, fresh ground
• 1/3 lb – Smoked salmon, sliced thin
• 3 sprigs – Fresh dill

Horseradish Sauce

• 1/2 cup – Sour cream
• 1/4 cup – Horseradish
• 1 tsp – Hot sauce
• as needed – Salt and pepper

Directions:

1. Take frozen McCain® Skin-On Flat Chips, blanch in fryer for 45 seconds, remove from oil and place on paper towels to drain oil. Place more towels on top and pat oil up. Put aside and make horseradish sauce.
2. In a small bowl, add all the ingredients for the horseradish sauce, whisk and adjust to taste (add more horseradish, if desired). Place in a squeeze bottle.
3. In a large stainless steel mixing bowl, add the eggs, heavy cream, salt, and pepper. Whisk until well blended. Add the potatoes and toss to coat.
4. Using a 10-inch nonstick skillet, add olive oil and place on high heat. Once hot, pour potato/egg mixture into it using a rubber spatula; press and even out top. Heat on high for 1-1/2 minutes. Reduce heat to medium-low and cook for 5 minutes. Run a rubber spatula along outer edges of the tortilla to make sure it’s not sticking.
5. Once it starts to firm up around the edges (it will be runny on top), grab a larger plate (larger than pan) and place on top and flip it onto the plate. The cooked side of the torta will be facing up.
6. Gently slide the omelette back into the pan, cooked (browned) side up. Using the spatula, press the sides of the torta in and under to keep rounded edges. Cook on high heat for 1 minute and then low heat 2-3 minutes. Flip torta back onto a plate to original side.
7. Place smoked salmon over the top of the torta, evenly, single layer. Sprinkle fresh dill, drizzle back and forth with horseradish sauce, and sprinkle more dill, if desired. Cut into 6 even pieces.