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Spanish Tortilla Bites

Bite-size bar snacks are more sophisticated than ever! Serve these comforting potato omelet appetizers topped with crunchy, colorful radishes.
Spanish_Tortilla_Bar_Snacks

Ingredients:

2 Tbsp. olive oil
1 Markon First Crop Yellow Onion, chopped
2 cloves, Ready-Set-Serve Peeled Garlic
1 1/2 tsp. kosher salt
1/4 tsp. black pepper
1 pound Markon First Crop Idaho Potatoes, peeled and sliced
6 eggs
3/4 C sour cream
6 oz. Manchego cheese, grated
1/4 C aioli
3 small watermelon radishes, thinly sliced
1/2 C Ready-Set-Serve Washed & Trimmed Cilantro

Instructions:

Heat olive oil in a large skillet; saute onions, garlic, 1/2 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.
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.
Top each square with a small dollop of aioli, followed by a thin radish slice and chopped cilantro. Serve immediately.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.