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.