Appetizers
Tortilla de Sonoma
Hyatt Regency Sonoma Wine Country
170 Railroad Street
Santa Rosa, CA 95401
vineyardcreek.hyatt.com
- RECIPE YEAR: 2015
- RECIPE BY: Executive Chef Chris Ciero
- YIELD: Serves 6
The most memorable hors d’oeuvre we made growing up was the traditional Spanish-style tortilla. This flavorful dish was perfect for our large family gatherings every Sunday. Over the years I have created my own twist to this recipe and added some Sonoma County flair.
Ingredients:
- 1/2 pound Sonoma goat cheese
- 2 ounces cream cheese
- 1/4 cup heavy cream
- 2 tablespoons white truffle oil
- 1/2 cup plus 2 tablespoons olive oil
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- Sea salt and freshly cracked pepper, to taste
- 2 medium white onions, thinly sliced into rings
- 6 eggs
- 1 roasted red bell pepper, seeded and diced
- 3 ounces Serrano ham, cut into 1/4-inch dice
- 1 cup marinated artichokes, patted dry with paper towels
- 1/4 cup chopped fresh flat-leaf parsley
Directions:
In a food processor, combine the goat cheese, cream cheese, cream and truffle oil and process until smooth. Cover the goat cheese mousse and refrigerate until the tortilla is ready. In a large fry pan over medium-low heat, warm the 1/2 cup olive oil. Add half of the potato slices and cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer the potatoes to a large bowl, leaving the oil in the pan. Repeat to cook the remaining potatoes and transfer to the bowl, leaving the oil in the pan. Season the potatoes with salt and pepper and toss gently. Meanwhile, in another fry pan over medium heat, warm the 2 tablespoons olive oil. Add the onions and cook, stirring occasionally, until soft and golden brown, about 15 minutes. Transfer the onions to a plate and let cool. In a large bowl, whisk the eggs until blended. Stir in the onions, bell pepper, Serrano ham and artichoke hearts, then gently fold in the potatoes. Heat the fry pan with the reserved oil over low heat. Pour in the egg mixture and gently cook until the sides have started to set and the underside is golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the pan upside down and place over the uncooked side of the tortilla. Turn the skillet right side up and remove the plate. Return the pan to low heat and cook until the tortilla is set in the center, about 4 minutes. Slide the tortilla onto a serving plate and let cool to room temperature. Cut into 6 wedges and place a spoonful of the goat cheese mousse on each slice. Sprinkle with the parsley and serve.
