Spanish Tortilla with Jicama Relish

spanish tortilla jicama relish
Menu Part: 
Entree
Cuisine Type: 
Spanish
Serves: 
6

This Spanish baked egg and potato dish makes a lovely presentation when cut in squares. The tangy and crunchy jicama relish adds great flavor and texture.

Ingredients

6 large eggs
1 tsp. salt
1⁄2 tsp. black pepper
1⁄2 cup olive oil
2 large potatoes (about 1 lb.), peeled and sliced into
1⁄8-in. thick rounds
1 large onion, diced
1-2 red bell peppers, roasted, peeled, seeded, and sliced
Chopped cilantro or parsley
1 1⁄2 cups diced, peeled jicama
1 cup diced, peeled orange
1⁄2 cup diced red onion
Lime juice, to taste
 

Steps

1. Preheat oven to 350°F. Beat eggs with salt and pepper until frothy; set aside.

2. Heat olive oil in a large, heavy, ovenproof skillet over high heat until hot but not smoking. Add potatoes and coat well with oil; sauté 10 min. until just starting to brown lightly.

3. Add onion; sauté 5 min. until golden. Stir in peppers and pour in egg mixture; reduce heat to moderate. Cook 2-3 min., stirring the cooked egg portion from sides of skillet and shaking the pan occasionally to prevent sticking. (Egg mixture should still be runny.)

4. Place skillet in oven. Bake eggs 15-20 min. until set and no longer wet on top. Sprinkle with cilantro or parsley.

5. Meanwhile, combine jicama, orange, and red onion in small bowl. Stir in chopped cilantro and lime juice to taste. Cut tortilla into squares and serve with a side of jicama relish.
 

More From FoodService Director

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources