Mt Tam, the organic triple cream from Cowgirl Creamery (AKA brie’s quirky Californian cousin) is fudgy, savory, and works deliciously well in just about any recipe. So we recommend thinking outside the box when you bring a wheel into your kitchen—like by topping it on a Spanish tortilla with romesco sauce and fresh herbs.
Mini Spanish Tortillas with Mt Tam, Romesco Sauce, and Fresh Herbs
Spanish tortilla (this made 1 8-inch)
- 2 medium or 1 large gold potatoes, sliced thin
- 3 eggs
- 1 small onion diced
- Olive oil
- 1 jar roasted bell pepper
- 1/4 cup almonds
- 1/4 cup sun-dried tomatoes
- Drizzle of sherry vinegar
- 1 tsp paprika
- 1 clove garlic
- 1 shallot
- Olive oil
- Chives parsley. Dill, tarragon, etc
- Cowgirl Creamery Mt. Tam
- ► Preheat the oven to 400F. Toss the potato slices with a large drizzle of olive oil and a sprinkle of salt. Arrange in a single layer on a parchment lined baking sheet. Roast for 20-25 minutes, flipping halfway.
- ► Combine the sun-dried tomatoes and sherry vinegar in a small bowl. Let sit for a few minutes until the tomatoes have absorbed some of the vinegar.
- Add the roasted bell pepper, almonds, soaked sun-dried tomatoes and remaining vinegar, paprika, garlic and shallot into the base of a food processor. Pulse a few times. Drizzle olive oil into the top of the food processor while it’s running until the sauce is a spreadable consistency. Season to taste.
- ► Saute the onion in a small (8-inch) nonstick pan. Season to taste.
- ► Once the potato slices have cooled slightly, remove and overlap with the diced onion - filling the inside of the same nonstick pan. Whisk the eggs together in a small bowl. Pour overtop the potato/onion and cook over medium high until the base is mostly set. Flip it upside down (using a plate to help if needed.) Cook for another minute or two until set.
- ► Transfer onto a plate. Top with romesco sauce, Cowgirl Creamery Mt. Tam, and chopped herbs of your choice.