1 pound Yukon gold potatoes, peeled and thinly sliced
1 cup olive oil
2 tsp kosher salt
6 large eggs
1 (3.9oz) can Wild Planet Wild Smoked Pink Salmon Fillets in Extra Virgin Olive Oil, broken into chunks
Heat olive oil in 8-inch non-stick skillet over medium heat for about 4 minutes.
Add potatoes, kosher salt and poach at a gentle simmer, turning potato slices around every so often.
Cook until potatoes are tender and easily pierced with a sharp knife, about 10 minutes.
Meanwhile, beat eggs in large bowl.
Drain potatoes in colander, reserving olive oil for use later in the recipe. Set skillet aside.
Allow potatoes to cool until no longer hot, just slightly warm.
Once cooled, add the potatoes and smoked pink salmon to the large bowl with beaten eggs and gently mix.
Heat 2 tablespoons of the reserved olive oil in skillet over medium heat.
Add the potato, salmon and egg mixture to the hot skillet. Once edges firm up, after about 1 minute, reduce heat to medium-low and let cook for about 5 minutes.
Insert a rubber spatula around the edges of the omelet to make sure it is not sticking in skillet. The top will still be runny.
Carefully slide omelet out onto a large plate. The runny eggs that have not yet been cooked will spill out from the top part of the omelet onto the plate.
Add another tablespoon of the reserved olive oil to the skillet and slide the runny egg parts and potatoes back in.
Invert the cooked part of the omelet and place on top.
Cook for 5 minutes, then top the skillet with a plate and carefully invert the omelet.
Serve warm or at room temperature.