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

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

Sponsored Content
seafood salad

From High Liner Foods.

Seafood—whether it’s in the form of fish and chips or tuna salad—is a menu staple for many foodservice locations. But seafood doesn’t have to be limited to just the center of the plate—it shines on other parts of the menu as well, from soups and salads to sides and snacks.

Here are four ways that seafood and fish are moving outside of the main course.

Soups

Starting the meal with soup is common for many diners, and in noncommercial settings, there’s usually an array of soups available each day. According to Technomic’s 2017 Center of the...

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code