Spanish style Tortilla with Romesco Sauce

I've been looking at recipes for Spanish Tortilla/Torta for some time now.  Then last week, I saw 2 cooking shows that featured Tortilla,  one with a Romesco Sauce, so it was on. After researching different recipes, this is the recipe I came up with. 

Spanish style Tortilla with Romesco sauce. 

4 Yukon gold potatoes, sliced 1/8 inch thin

6 eggs, beaten

1/4 red onion ( I used red, cause that's what I had)

2-3 cloves of garlic, roughly chopped

Green onion, sliced

Salt & pepper

Oil, for frying 

2 cups of Cheese, shredded, of your choice (I used a mixture of Swiss and cheddar)

Preheat the oven to 350°F. 

Toss sliced potatoes with a shake of salt and pepper.

Heat 1/2 inch oil, in a skillet. 

Place a single layer of sliced potatoes in hot oil.  Fry on one side, until lightly golden, flip and fry on the other side.  5-7 minutes. Pull out of oil and drain on paper towels. 

Place onions and garlic in oil and cook until onion is transparent. Pull onion and garlic, and drain on paper towel. 

Grease an 8x10 pan, place layers of potatoes, cheese/onion, alternating between the red onion and green onion. Top with beaten eggs. 

Place in oven, bake for 30 minutes or until golden brown. 

Romesco sauce

4-5 roasted red peppers

1 8 oz can of tomato purée

1/2 cup slivered almonds, toasted

2 green onion, sliced

A dash or two of water. 

Bring tomato purée to a simmer, add red pepper and green onions. 

Transfer tomato/pepper mixture and almoner to a blender, process until smooth.  Return to pan, and heat throughly.  Spoon mixture on top of tortilla.

Asiago Garlic Crusted Salmon with Caesar Pasta Salad

A couple of weeks ago, a friend shared a recipe with me….it looked amazing. Well, like everything, I lost the recipe.  But for the most part I remembered it.  Then while I was writing the menu for last week, I fell in love with a recipe called Caesar Pasta Salad, wrote down the recipe, bought the groceries and had to put off making it until the following week.  That week came and went, and poof it was out of my head.So tonight while prepping for a catering this weekend, Craig said, “are you ever going to make that Caesar pasta?  So, it was on!  In went the salmon, topping was made, chop chop went the vegetable and boiled the pasta, all while making Red leaf Spinach Dip and the BEST Gazpacho ever!

Asiago Garlic Herb Crusted Salmon

4-6oz portions of Salmon

12 oz Asiago, shredded

2-3 cloves of Garlic, chopped

½ cup Fresh Parsley, finely chopped

Black Pepper, to taste

Preheat oven to 425º F. Line rimmed baking sheet aluminum foil for easiest cleanup.

Place salmon, skin side down, onto lined baking sheet. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. Top with garlic, asiago  and parsley mixture. Return to oven uncovered and allow to bake until registers 135º F when checked with an internal thermometer probe. The asiago cheese should have melted and lightly browned.

Allow to rest about 5 minutes and serve.

For the Caesar Pasta salad:

1 lb Radiatori Pasta

3 green onions

¼ cup carrots, diced

1 romaine heart, chopped

4 oz Parmesan, shredded

½ bottle Caesar dressing

Boil pasta, and rinse with cool water, drain. 

Chop all vegetables and add to the pasta. 

Dress the pasta with the dressing, add romaine when ready to serve.

Note, add more dressing to your taste.