Go Back
Cowgirl-Creamery-Mt-Tam-recipe

Mini Spanish Tortillas with Mt Tam, Romesco Sauce, and Fresh Herbs

Cowgirl Creamery
Save this recipe for your next brunch or dinner spread.

Ingredients
  

Spanish tortilla (this made 1 8-inch)

  • 2 medium or 1 large gold potatoes, sliced thin
  • 3 eggs
  • 1 small onion diced
  • Olive oil
  • Salt

Romesco Sauce

  • 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
  • Herbs
  • Chives parsley. Dill, tarragon, etc
  • Cowgirl Creamery Mt. Tam

Instructions
 

  • ► 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.