Spanish Tortilla with Cauliflower and Potato
Serving Size: 8
Serving size: 1 wedge
Prep Time: 15 minutes
Cook Time: 23 minutes
3 large eggs
3 egg whites
1 tsp chopped fresh rosemary
1⁄2 tsp salt
1⁄4 tsp pepper
2 cups small cauliflower florets (about 8 oz)
1 medium russet potato (about 8 oz), thinly sliced
1⁄2 cup water
1 Tbsp olive oil
1 small onion, thinly sliced (1⁄2 cup)
2 Tbsp roasted red pepper strips, optional
Preheat the broiler.
Whisk the eggs, egg whites, rosemary, salt, and pepper in a medium bowl until blended.
Placethecauliflower,potato,andwaterina11/2-quartmicrowavablebowl. Cover with plastic wrap; then poke a few holes in the plastic. Microwave on high until the vegetables are tender, about 8 minutes. Drain.
Heat the oil in a 101/2-inch ovenproof skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the cauliflower and potato and combine until well mixed. Add the egg mixture, reduce the heat to medium low, and cook, without stirring, until the bottom is just set, about 6 minutes.
Place the skillet under the broiler and broil 5 inches from the heat until the center is set, about 4 minutes.
To serve, flip onto a platter. Top with strips of roasted peppers, if using. Cut into 8 wedges. Serve warm or at room temperature.
Serving Size: 6
½ cup raisins
1 cup pitted Kalamata Olives, pitted OR Castelvetrano Olives
2 tablespoons minced shallots
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Place the raisins, olives and shallots in the bowl of a food processor.
Pulse until they are coarsely chopped. Add the olive oil and vinegar and continue pulsing until well combined but not puréed.
Transfer the mixture to a bowl, cover with plastic wrap and refrigerate for at least 1 hour.
Santa Nick’s Mocktail
Serving Size: 8
1 pound sweet apples, such as Red Gala, cored and cut into 1-inch dice
Juice of 1 lime
1 cup fresh cranberries, washed
3 cups ginger beer, chilled
1 750-ml bottle sparkling cider, chilled
Garnish: star anise and cinnamon sticks
Add the apples and the juice of 1 lime to a wide-mouth pitcher. Mix well. Add the cranberries, ginger beer and sparkling cider. Mix, cover with plastic wrap and store in the fridge for 2 hrs.
Serve chilled, ladling some diced apples and cranberries into each glass and garnishing with anise star anise and cinnamon sticks.