Page 1
Page 2
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
Page 9
Page 10
Page 11
Page 12
Page 13
Page 14
Page 15
Page 16
Page 17
Page 18
Page 19
Page 20
Page 21
Page 22
Page 23
Page 24
Page 25
Page 26
Page 27
Page 28
Page 29
Page 30
Page 31
Page 32
Page 33
Page 34
Page 35
Page 36
Page 37
Page 38
Page 39
Page 40
Page 41
Page 42
Page 43
Page 44
Page 45
Page 46
Page 47
Page 48
POTATO SWEET ONION TORTILLA This is a flavor packed comfort dish. Its great for breakfast lunch or dinner and packs well for a picnic. Serve it warm room temperature or hot for a satisfying meal. Serves 6 to 8 1. Lightlygreasea12-inchx3-inchroundceramicbakingdishwitholiveoil.Asquarebakingdishwithsimilarvolumemaybesubstituted.Reserve. 2. Parboil the potatoes in salted water until they are almost tender but still holding their shape. Drain and cool them until they are comfortable to handle. Cut them in large 2-inch pieces. Reserve. 3. Preheat the oven to 375 degrees F. Heat a large 12 saut pan over medium high heat and add the olive oil then add the onions garlic and potatoes. Cook until the potatoes are tender and the garlic and onions are soft. Reduce the heat if the vegetables begin to brown season them to taste with salt. 4. Transfer the vegetables to the prepared baking dish and spread them evenly in the bottom. Sprinkle the Pimenton over the top. Pour the eggs over the vegetables and mix gently to incorporate the eggs into the potatoes evenly. Place the tortilla in the preheated oven and bake for 25 to 30 minutes until the eggs are set and the top is slightly golden. Sprinkle the sliced green onions over the top. Serve warm with the Romesco Sauce. 5 large Yukon gold potatoes peeled cut in half cup extra virgin olive oil 2 medium yellow onions diced 5 medium garlic cloves coarsely chopped Salt teaspoon sweet Pimenton de la Vera 8 eggs well beaten cup thinly sliced green onions Romesco Sauce recipe follows Fine Wines. Organic Vines. 9 ROMESCO SAUCE Allow the sauce to sit for at least 30 minutes so the flavors can marry. The sauce can also be made 1 day in advance. Bring to room temperature before serving. Yield 1 cups 1. In a small bowl soak the breadcrumbs with the water for 5 minutes. Squeeze the breadcrumbs dry and put them in the bowl of a food processor fitted with the blade attachment. 2. Add the garlic cloves and almonds and pulse until the almonds are of medium-fine grind. 3. Add the remaining ingredients and pulse until they are relatively smooth but still retain some texture. Season to taste with salt. 1 cup soft bread crumbs leftover baguette works great cup water 2 small garlic cloves cup toasted sliced almonds 1 teaspoon sweet Pimenton de la Vera 1 teaspoon hot Pimenton de la Vera 1 teaspoon salt plus more to taste 2 tablespoons extra virgin olive oil 1 tablespoon sherry vinegar cup canned diced tomatoes or 1 small fresh tomato