Step 1

Whisk shallot, orange juice, vinegar, 3 Tbsp. oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to combine; season dressing with pepper. Set aside.

Step 2

Toast almonds in a dry 10" nonstick skillet (at least 2" deep) over medium-high heat, tossing occasionally, until golden brown, 6–8 minutes. Transfer to a plate and let cool.

Step 3

Wipe out skillet, pour in 2 Tbsp. oil, and reduce heat to medium. Add onion and cook, stirring occasionally and reducing heat if needed, until very soft but without taking on any color, 10–12 minutes. Let cool slightly.

Step 4

Meanwhile, whisk eggs in a large bowl with remaining 1 tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; season with pepper. Fold in tater tots and let sit 10 minutes.

Step 5

Fold onion into egg mixture (try to keep tater tots intact, but it’s okay if some break up). Heat 2 Tbsp. oil in same skillet over medium-high. Pour egg mixture into pan and flatten surface with a heatproof rubber spatula to make sure tater tots are mostly submerged. Reduce heat to low; cook, undisturbed, watching edges to make sure egg isn’t getting too brown, until golden underneath and top is only a little runny, 20–25 minutes.

Step 6

Using spatula, loosen edges of egg. Wearing oven mitts, place a large plate upside down over skillet and swiftly flip over to turn egg out onto plate. If skillet is dry, add 1 Tbsp oil. Slide egg back into skillet, top side down, and cook until center is just set, about 5 minutes. Transfer back to plate; let cool if desired.

Step 7

To serve, add radicchio, arugula, cheese, and nuts to reserved dressing and toss to combine; season with salt and plenty of pepper. Pile salad on top of tortilla.