Baked Spanish Tortilla with Salsa Verde Greens

• Salsa Verde
• 2 each poblano chiles
• 2 each serrano chiles
• 2 each jalapeno peppers
• 1 doz. tomatillos, skins removed
• 1 qt. baby spinach leaves
• 1 cup cilantro leaves
• 1/2 cup KRAFT Golden Italian Dressing
• 1/2 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/2 cup lime juice Safeway 3 ct For $1.00 thru 02/09
• 1 cup canola oil
• to taste salt and black pepper
• Baked Spanish Tortilla
• 2 qt. fingerling potatoes
• 92 slices OSCAR MAYER Bacon Rite Aid 2 For $7.00 thru 02/06
• 2 cups shallots, thinly sliced
• to taste salt and black pepper
• 1/4 cup GREY POUPON Country Dijon Mustard
• 3 Tbsp. KRAFT MAYO Real Mayonnaise
• 3 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2 Tbsp. smoked paprika
• 32 each eggs
• 2 cups heavy cream
• 2 cups water
• 1 gal. spring salad greens
• 1 cup red onions, slivered
• 1 qt. mixed red and yellow grape tomatoes, cut in half King Sooper's 1 lb For $0.99 thru 02/09

1. Salsa Verde: Cook chiles and tomatillos on grill until blistered, turning occasionally.
2. Let stand 10 min.
3. ; remove stems, skins and seeds from chiles and coarsely chop tomatillos.
4. Blanch spinach and cilantro in boiling water 1 min.
5. ; shock in ice water.
6. Drain.
7. Place dressing, juices, chiles, tomatillos, spinach and cilantro in blender or food processor; gradually add oil with motor running until well blended and creamy.
8. Season with salt and black pepper.
9. Refrigerate until ready to use.
10. Baked Spanish Tortilla: Cook potatoes in boiling salted water 15 min.
11. or until tender; drain.
12. Cool slightly; dice.
13. Cook bacon in large skillet until crisp.
14. Remove bacon from skillet, reserving 1/4 cup drippings (or 1 Tbsp.
15. drippings for trial recipe).
16. Add shallots to reserved bacon drippings; cook 5 min.
17. or until tender.
18. Stir in potatoes.
19. Season with salt and black pepper.
20. Continue cooking until potatoes are browned.
21. Stir in mustard, mayonnaise, juice and paprika.
22. Blend eggs, cream and water in blender 2 min.
23. to incorporate volume.
24. Season with salt and black pepper.
25. Pour 1-1/3 cups into each of 8 (6-inch) round cake pans (or into each of 2 cake pans for trial recipe) lined with parchment paper and sprayed with cooking spray.
26. Top each with 1 cup potato mixture and 3/4 cup crumbled bacon; season with black pepper.
27. Bake in 325 degrees F-convection oven 15 to 18 min.
28. or until set.
29. Cool slightly; run knife around rim of pan to loosen.
30. Invert tortillas onto wire rack; invert back onto sheet pan.
31. Cut each into quarters.
32. For each serving: Toss 1 cup greens, 1 Tbsp.
33. onions and 1/4 cup tomatoes with 1-1/2 Tbsp.
34. Salsa Verde.
35. Place on serving plate with 1 wedge Baked Spanish Tortilla.

salsa, poblano chiles, serrano chiles, jalapeno peppers, baby spinach leaves, cilantro, golden italian dressing, lemon juice, lime juice, canola oil, salt, spanish tortilla, fingerling potatoes, bacon, shallots, salt, mayo, lemon juice, paprika, eggs, heavy cream, water, spring salad greens, red onions, mixed red

Taken from www.kraftrecipes.com/recipes/baked-spanish-tortilla-salsa-verde-greens-114677.aspx (may not work)