Tapas: "Montado de Tortilla"

I was watching Food Network-In Demand last week when I saw tapas similar to this one on one of their programs (The Secret Life of HorsD'Oeuvres). It's served at a midtown restaurant called Solera. I'd say "similar" since the host, Jim O' Connor didn't go into details with its recipe.
It looked so appetizing that I just had to try and wing it anyway.
Yup, P and my cousins were my guinea pigs!

TORTA/TORTILLA:
This Spanish omelet is a thick egg and potato cake baked gently in the oven.

1 1/2 pounds potatoes (Yukon Gold is perfect!)
1 1/2 teaspoons salt (add more according to your taste)
7 large eggs
1 tablespoon extra virgin olive oil

Preheat the oven to 350'F. Peel the potatoes and cut them into small cubes. In a large pot, bring water to boil with the 1 1/2 teaspoons salt. Add the potatoes and simmer until tender, about 12-15 minutes. Drain and allow to cool.
In a large bowl, beat the eggs, season with salt, and carefully mix in the potatoes. Heat the olive oil in an ovenproof nonstick egg pan. Pour in the potato-egg mixture and cook over low heat, stirring for 2 minutes.
Place the pan on the center rack of the oven and bake until the torta has just set, approximately 15 minutes.
Once the torta is cooked, let it rest for a few minutes, then invert it onto a plate. Allow the torta to set, then slice into small (sushi-size) wedges/squares/rectangles.

WHITE ASPARAGUS: When cooking white asparagus, it must be peeled until no skin remains. It's best simmered in "Blanc" solution (Ratio: 1 tablespoon white vinegar/3 tablespoons flour/one liter of water) for at least 20 minutes .

To assemble - wrap a thin slice of smoked salmon around asparagus and place on top of egg-potato torta. Hold everything together with a small skewer.

Serve cold or at room temperature.

LINK:
http://www.foodnetwork.com/food/show_sf/episode/0,1976,FOOD_17616_43516,00.html