With a week and a half of school under our belts my sights are set, full-speed ahead on fall. Autumn has always been my favorite time of year but this year I’m particularly anxious for it’s arrival because—Mama’s got travel plans!
Next week I’ll be heading to the Pacific Northwest with some dear friends and fellow Feedfeed food bloggers to visit Cascadian Farms! Aside from one quick trip to Seattle about 12 years ago, I’ve traveled very little in the PNW. I am super excited for the trip and to meet the people who make the Cascadian Farms magic happen. This collective of innovative farmers grow the organic fruits, vegetables, and grains that make some of our favorite cereals, granola bars, and frozen fruits and vegetable blends. Don’t forget to check out my Instagram feed and stories and follow the hashtag #OutGrowOrdinary so you can see it all!
In anticipation of our trip I’ve been playing around in the kitchen with Cascadian Farms variety of frozen vegetable blends to see if I can create a recipe that reflects the delicious, straight-forward simplicity of their naturally grown foods. A Spanish Tortilla which effortlessly goes from breakfast to brunch to lunch and straight through to dinner seemed like the perfect recipe to show off Cascadian Farms Frozen Riced Cauliflower with Bell Peppers and Onions. This extra boost of veggies adds layers of color and flavor to a naturally comforting, one-pan meal.
Topping the tortilla with a generous spoonful of Romesco sauce is certainly optional, but I highly recommend it. Traditionally Romesco is made with roasted red peppers but this verdant green version can be made by charring either Spanish Padrón peppers (if you’d like it spicy) or Japanese Shishito peppers (if you’d like less heat). The rest of the sauce is pretty much in line with classic Romesco: almonds, sherry vinegar, garlic, and smoked paprika, all blended until smooth and creamy.
Tips for Making a Spanish Tortilla the Easy Way
If you’ve ever made a Spanish Tortilla before than you know the most difficult part is flipping the semi-cooked cake of eggs and potatoes upside down and then returning it to the pan again without dumping the whole thing on the kitchen floor. Suffice it to say, that’s never happened to me, I’ve just heard it is possible (wink, wink).
A much easier way is to fire up the broiler and once the tortilla is done cooking on the bottom, slide it under the broiler to finish cooking the top! Let it sit in the pan for at least 10 minutes before flipping it out onto a plate, these extra minutes will give the tortilla time to cool a little so it easily releases from the pan and solidifies.Print
Cauliflower, Pepper, and Potato Spanish Tortilla with Green Romesco Sauce
A classic egg-potato Spanish Tortilla with a major vegetable upgrade of cauliflower, bell peppers, and onions plus an grassy green version of Romesco sauce.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 10-12 slices 1x
For the Spanish Tortilla:
- 1 pound 4 ounces baby Yukon Gold potatoes, about 8 small potatoes
- 1 cup olive oil
- 2 cups Cascadian Farms Frozen Riced Cauliflower Blend with Bell Peppers and Onions
- 2 teaspoons kosher salt, divided
- 6 large eggs, beaten
For the Green Romesco:
- 6 ounces Padrón or Shishito Peppers
- 1 bunch Italian parsley
- 1/3 cup blanched, sliced almonds, toasted
- 1 clove garlic
- 1 tablespoon sherry vinegar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 cup olive oil
- Peel and slice potatoes into 1/4-inch thick slices.
- Heat broiler to high.
- In a large cast iron or non-stick, oven-safe frying pan, heat oil over medium heat, until shimmering, about 3-4 minutes.
- Add potatoes, cauliflower mixture, and 1 teaspoon salt to hot oil and gently move vegetables around in the oil to coat, then spread into an even layer. Oil should gently bubble up over vegetables, if it is bubbling too rapidly, turn heat to medium-low or low.
- Gently stir vegetables occasionally and cook until potatoes are fork tender, about 15 minutes.
- Set a strainer over a large, heat-safe bowl and pour potato mixture through the strainer, capturing excess oil in the bowl. Toss potatoes with beaten egg and remaining teaspoon of salt.
- Wipe pan clean and return to stove over medium heat. Add 2 tablespoons oil back to pan and potato mixture.
- Stir the first minute or so, scraping from the bottom of the pan to let egg cook. Then press down into a single layer. Let cook, undisturbed for about 4-5 minutes or until almost cooked all the way through but still a little runny in the middle.
- Transfer to the broiler and cook until lightly browned and no longer runny in the middle, about 1-2 more minutes. Remove and let sit 10 minutes before removing from pan. Keep broiler on.
- Run a spatula around the edges and bottom to loosen then flip onto a large plate. Serve in slices, warm or room temperature with romesco sauce.
To Make the Green Romesco:
- Lay peppers in a single layer on a baking sheet. Char under a broiler until toasted and browned, flipping halfway through. This took 12 minutes under my broiler, but this will depend on the heat of your broiler. Let cool slightly.
- Remove stem and seeds from peppers and place in a food processor with remaining romesco ingredients, except the olive oil.
- With the food processor running, blend, and slowly add oil at the same time. Once blended and smooth, taste and add more salt or vinegar if needed.
I’ve got about a half day and evening to explore Seattle. What should I do? Leave me a note in the comments and let me know.
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