Baked Spanish Tortilla with Salsa Verde Greens

Baked Spanish Tortilla with Salsa Verde Greens
32 servings


Ingredients Weights Measures
Salsa Verde
poblano chiles - -
serrano chiles - -
jalapeño peppers - -
tomatillos, skins removed - -
baby spinach leaves - -
cilantro leaves - -
KRAFT Golden Italian Dressing - -
lemon juice - -
lime juice - -
canola oil - -
salt and black pepper - -
Baked Spanish Tortilla
fingerling potatoes - -
shallots, thinly sliced - -
salt and black pepper - -
GREY POUPON Country Dijon Mustard - -
KRAFT MAYO Real Mayonnaise - -
lemon juice - -
smoked paprika - -
eggs - -
heavy cream - -
water - -
spring salad greens - -
red onions, slivered - -
mixed red and yellow grape tomatoes, cut in half - -


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.

Kraft Kitchens Tips

Substitute baking potatoes for the fingerling potatoes.
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