Baked Spanish Tortilla with Salsa Verde Greens
Yield: 32 servings
Ingredients   Weights   Measures
 Salsa Verde        
 poblano chiles    8 oz.    2 each
 serrano chiles    1-1/2 oz.    2 each
 jalapeño peppers    4 oz.    2 each
 tomatillos, skins removed    14 oz.    1 doz.
 baby spinach leaves    1-1/4 oz.    1 qt.
 fresh cilantro leaves    1 oz.    1 cup
 KRAFT Golden Italian Dressing    4 fl oz    1/2 cup
 lemon juice    4 fl oz    1/2 cup
 lime juice    4 fl oz    1/2 cup
 canola oil    8 fl oz    1 cup
 salt and black pepper    -    to taste
 Baked Spanish Tortilla        
 fingerling potatoes    2 lb. + 10 oz.    2 qt.
 OSCAR MAYER Bacon    5 lb. + 8 oz.    92 slices
 shallots, thinly sliced    8 oz.    2 cups
 salt and black pepper    -    to taste
 GREY POUPON Country Dijon Mustard    2 oz.    1/4 cup
 KRAFT MAYO Real Mayonnaise    1-1/2 oz.    3 Tbsp.
 lemon juice    1-1/2 oz.    3 Tbsp.
 smoked paprika    -    2 Tbsp.
 eggs    64 fl oz    32 each
 heavy cream    16 fl oz    2 cups
 water    16 fl oz    2 cups
 spring salad greens    6 oz.    1 gal.
 red onions, slivered    4 oz.    1 cup
 mixed red and yellow grape tomatoes, cut in half    12 oz.    1 qt.
SALSA Verde: Cook chiles and tomatillos on grill until blistered, turning occasionally. Let stand 10 min.; remove stems, skins and seeds from chiles and coarsely chop tomatillos.
BLANCH spinach and cilantro in boiling water 1 min.; shock in ice water. Drain.
PLACE dressing, juices, chiles, tomatillos, spinach and cilantro in blender or food processor; gradually add oil with motor running until well blended and creamy. Season with salt and black pepper. Refrigerate until ready to use.
BAKED Spanish Tortilla: Cook potatoes in boiling salted water 15 min. or until tender; drain. Cool slightly; dice.
COOK bacon in large skillet until crisp. Remove bacon from skillet, reserving 1/4 cup drippings (or 1 Tbsp. drippings for trial recipe).
ADD shallots to reserved bacon drippings; cook 5 min. or until tender. Stir in potatoes. Season with salt and black pepper. Continue cooking until potatoes are browned. Stir in mustard, mayonnaise, juice and paprika.
BLEND eggs, cream and water in blender 2 min. to incorporate volume. Season with salt and black pepper. Pour 1-1/3 cups into each of 8 (6-inch) round cake pans (or into each of 2 cake pans for trial recipe) lined with parchment paper and sprayed with cooking spray. Top each with 1 cup potato mixture and 3/4 cup crumbled bacon; season with black pepper.
BAKE in 325ºF-convection oven 15 to 18 min. or until set. Cool slightly; run knife around rim of pan to loosen. Invert tortillas onto wire rack; invert back onto sheet pan. Cut each into quarters.
FOR each serving: Toss 1 cup greens, 1 Tbsp. onions and 1/4 cup tomatoes with 1-1/2 Tbsp. Salsa Verde. Place on serving plate with 1 wedge Baked Spanish Tortilla.
Substitute
Substitute baking potatoes for the fingerling potatoes.
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