INGREDIENTS:Salad: 1 medium eggplant as needed, olive oil to taste, salt and pepper 3 large red bell peppers, roasted and skinned 1 pint yellow tear-drop tomatoes, halved ½ cup kalamata olives, pitted and halved 3 large tomatoes, seeded and diced ½ cup olive oil ¼ cup sherry vinegar 1 Tbsp. Dijon mustard to taste, salt and pepperTortilla: as needed, olive oil 10 large russet potatoes, peeled and thinly sliced 2 medium thinly sliced onions 3 Tbsp. minced garlic to taste, salt and pepper 12 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.