Chef David Swanson joins Wisconsin Foodie chef Brian Moran to prepare a traditional Spanish Tortilla. Recipe from this weeks episode.
12 Whole Eggs
½ cup half and half
2 Yukon gold potatoes, peeled and diced
2 cups of lacinato kale
3 cloves garlic, crushed
¾ cup cheese, fontina; grated
4 tablespoons extra virgin olive oil, divided
Salt and pepper
In pan over medium heat sauté potatoes in 2 tablespoons of olive oil, place in 350 degree oven to finish cooking. Remove when al dente. In medium bowl mix eggs and cream until combined, add cheese and season with salt and pepper. In 10 inch cast iron pan over medium high heat, sauté kale in remaining olive oil, add garlic and cook until tender. Add egg mixture and potatoes to cast iron pan, place in oven for 20 minutes at 350 degrees. Cook until tortilla is set and golden brown on top. Remove from heat and let cool, serve at room temperature.
2 tablespoons capers, drained and chopped
2 anchovy fillets, chopped
3 Garlic cloves, crushed
¼ cup basil, chopped
¼ cup Italian parsley, chopped
2 tablespoons mint, chopped
½ bunch scallions, sliced
½ cup olive oil, extra virgin
1 teaspoon red pepper flakes
½ lemon juiced
½ lemon zested
Mix all ingredients together and toss well. Serve over tortilla.
S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.
S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.
S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.
S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.
S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.
S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.
S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.