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Ham Tortilla Espanola Bites with Roasted Red Pepper Puree
Prep Time
Roasted Red Pepper Puree:
2 roasted red bell peppers
1 clove garlic, rough chopped
1/2 cup of vegetable stock
Salt and pepper, to taste
Tortilla Espanola:
2 cups of olive oil
2 large Russet potatoes, peeled, diced
1 large yellow onion, thinly sliced
8 eggs
6 oz. of Farmland® Diced Ham
Salt and pepper, to taste
Roasted Red Pepper Puree:
1. In blender or food processor, combine roasted peppers with garlic and pulse to combine. Slowly add vegetable stock until a smooth puree is achieved, and season.
Tortilla Española:
1. Preheat oven to 350°F.
2. Heat large cast iron skillet over medium-high heat. Heat oil and then add potatoes and onions, working in batches if necessary, and cook until potatoes and onions are tender but not browned. Strain from oil and reserve. (Oil can be used at another time for cooking.)
3. In large bowl, beat eggs until frothy. Add in diced ham along with potato and onion mixture.
4. Pour egg mixture into same cast iron pan that was used for cooking potatoes, place into oven, and bake for 15-20 minutes, or until cooked through and slightly puffed on sides.
5. Remove from oven and let cool slightly. Remove from pan and cut into bite-size cubes.
6. Serve on skewers or toothpicks, garnished with Red Pepper Puree.