Spanish Tortilla with Serrano Ham and Anchovy Salad

Place oven rack in middle position of oven. Preheat oven to 400°F. Heat oil in a 10-inch nonstick oven-safe skillet or 10-inch carbon-steel skillet over medium-high until oil just begins to shimmer, about 5 minutes. Add potatoes; stir to evenly coat. Gently press potatoes into an even layer using a heatproof spatula. Reduce heat to medium-low; cook until potatoes start to soften, 15 minutes. Add ham to skillet, stirring to incorporate; cook until potatoes are tender and ham is crispy, 10 minutes. Remove from heat. Drain potatoes and ham on paper towels, reserving 2 tablespoons oil in skillet (discard remaining drippings). Sprinkle potatoes and ham evenly with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.

Whisk together eggs, paprika, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in drained potatoes and ham. Heat reserved oil in skillet over medium. Pour in egg mixture; cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Press edges of the mixture in from around the sides of the skillet, starting to form a round shape; gently press into an even layer.

Transfer skillet to preheated oven; bake until egg mixture begins to set, about 5 minutes. Remove from oven; increase oven temperature to high broil. Return skillet to preheated oven; broil until egg mixture is set and slightly browned on top, about 3 minutes. Remove from oven; let stand at room temperature 5 minutes.

While tortilla cooks, toss together greens, onion, and Sherry Vinaigrette in a bowl. Invert cooked tortilla onto a serving platter (or serve tortilla in skillet). Top with greens mixture, anchovies, cheese, and almonds.