Place grated potato in a small bowl with salt, let rest for about 10 minutes, then squeeze out excess water. Oil a 9 inch deep pie plate with olive oil or butter. Place grated potato into pie plate and press evenly into bottom of dish.
In a medium skillet, heat the olive oil or butter, add diced celery and bell pepper and saute over medium heat until soft, about 5 minutes.
Place cooked celery and pepper in a bowl with the kale, thyme, salt and pepper, and smoked salmon. Mix well.
Add the eggs to the bowl. Mix well and then pour egg and vegetable mixture over potato crust. Sprinkle with Parmesan cheese if desired. Place into preheated oven and bake for 25-30 minutes or until eggs are cooked through.