Tortilla Hispanola

 

While this recipe uses locally sourced ingredients, it is also inspired by a traditional tapas dish from Spain. We know you’ll love it!

 

Ingredients:

  • 4 cups diced baby red potatoes
  • 12 oz. Tyner Pond chorizo
  • 4 Seven Sons large brown eggs
  • 2 cups Twilight Dairy Flaming Pepper cheese, shredded
  • 1 cup Twilight Dairy Creme Fraiche
  • 6 oz. Risin’ Creek Roasted Garlic and Herb Chevre
  • 1/4 cup scallions, minced
  • 2 T. fresh sweet basil, cut into chiffonade
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper

Directions:

Heat oven to 350 degrees F. In a large skillet, brown chorizo over medium heat until cooked through. Remove with a slotted spoon, set aside. Leave fat in pan. Saute potatoes over medium heat in reserved fat until lightly browned and softened. In a large bowl, beat eggs, cheeses, creme fraiche, scallions, salt and pepper until well combined. Add chorizo and potatoes. Pour into a 9″ spring form pan, sprinkle top with basil and bake for 50-60 minutes until center is set and top is browned.

Optional garnish: Romesco Sauce

  • 1 cup roasted red bell peppers
  • 1/4 cup extra virgin olive oil
  • 1/2 cup whole toasted almonds
  • 1 slice stale bread, cubed
  • 1 garlic clove, m inced
  • 2 T. sherry vinegar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper

Combine all ingredients in a blender and process on high until smooth. Drizzle over individual servings of the tortilla if desired.

Allow tortilla to set for 20 minutes before serving. Makes 10-12 servings. Traditionally served at room temperature.

Submitted by: Michael Weaver
Indiana Grown Culinary Creations Contest

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