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Categories:
olive oil sweet potato scallion salt eggs threads mayonnaise Dijon mustard mushrooms sherry sweet peppers green olives honey rosemary valdeon
Viewed: 106 - Published at: 8 years agoIngredients
- 2 tablespoons olive oil, divided
- 1/2 pound potato or sweet potato, sliced thin
- 1 bunch scallion or 1/2 onion, sliced thin
- 1 teaspoon salt, divided
- 4 eggs, beaten
- 5 saffron threads
- 2 tablespoons mayonnaise
- 1/2 teaspoon dijon mustard
- 1/2 pound baby portabella mushrooms
- 2 tablespoons sherry
- 20 small pickled sweet peppers (such as peppadew)
- 20 green olives, whole, pitted, about 1 cup or 1/2 lb
- 2 tablespoons honey
- 3" length of fresh rosemary
- 20 dried figs, about 7 oz, stemmed
- 2 ounces valdeon or other blue cheese, cut into 20 small pieces
Method
- (Tortilla) In a small skillet over medium heat, add 1 Tbsp EVOO. Add sweet potato and cook 5 minutes. Add scallions and 1/2 tsp salt and cook another 5 minutes.
- Add beaten eggs and spread out evenly with the veggies. Turn the heat down to medium-low and cook another 6-8 minutes until the tortilla is set.
- Loosen from the pan, turn out onto a plate, and cut into 20 cubes.
- To make the saffron mayo, heat 1 Tbsp of water and add saffron threads. Let steep 10 minutes. Lightly whisk saffron liquid into a bowl with mayo and dijon mustard.
- To assemble, dollop mayo onto tortilla cubes and pierce with a toothpick. Serve warm or at room temperature.
- (Mushroom, Olive, Pepper) Heat remaining 1 Tbsp EVOO in a medium skillet over medium heat. Add mushrooms and toss until beginning to brown, about 5 minutes. Add remaining 1/2 tsp salt and sherry. Cook another 5 minutes and remove from heat.
- To assemble, skewer one mushroom, one olive, and one small pepper onto a toothpick.
- (Fig and Blue Cheese) Heat honey in a microwave for 20 seconds. Add rosemary sprig and let sit at least 15 minutes.
- Cut fig in half almost all the way through. Stuff with a small bit of cheese. To assemble, close with a toothpick and drizzle with rosemary honey.
