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.
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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