Spanish Tortilla Bites w/Radish

Ingredients

• 2 Tbsp olive oil
• 1 Ea Yellow Onion, chopped
• 2 cloves Peeled Garlic
• 1 ½ tsp kosher salt
• ¼ tsp black pepper
• 1 lb Idaho Potatoes, peeled & sliced
• 6 Ea eggs
• ¾ C sour cream
• 6 oz Manchego cheese, grated
• ¼ C aioli
• 3 Ea watermelon radishes, thinly sliced
• ½ C Washed & Trimmed Cilantro

Preparation

1. Heat olive oil in a large skillet; sauté onions, garlic, ½ teaspoon of salt, and black pepper until soft. Add sliced potatoes and cook two more minutes. Take off the heat and cover with lid; set aside until cooled.
2. Whisk together eggs, sour cream, cheese and remaining teaspoon of salt. Add potato mixture to eggs. Pour all into a greased baking pan and bake for 20-30 minutes (until firm, but not browned). Cool and cut into squares.
3. Top each squash with a small dollop of aioli, followed by a thin radish slice and chopped cilantro. Serve immediately.

• Servings: 8
• Type: Appetizer
• Categories: Recipes, VOL 6 - ISSUE 2 • SPRING 2018
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