Spanish Tortilla with Mediterranean Vegetable Salad

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 pepper

Tortilla:
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 large eggs
¼ cup chopped Italian parsley
1 tsp. salt
½ tsp. pepper
for garnish, 3 hard-cooked eggs, quartered
12 sprigs Italian parsley DIRECTIONS:Lightly brush eggplant slices with olive oil; season with salt and pepper. Grill for 2 minutes per side; cool, cut in cubes. Place in large bowl. Julienne-cut the roasted peppers; add to bowl, along with tomatoes and olives. In a small bowl, blend oil, vinegar, mustard, salt and pepper. Pour over vegetables. Refrigerate until serving.

In large pot, cook potatoes, onions and garlic over low heat in enough oil to coat (about 1 ½ cups) until soft, about 20 minutes, stirring occasionally. Season with salt and pepper. Keep warm.

In mixing bowl, beat eggs. Stir in parsley, salt and pepper.

In each of two non-stick pans (10-12-inch), heat ¼ cup olive oil. Add half of beaten eggs and potato mixture to each pan. Cook 4-5 minutes over medium heat, then invert tortilla into spray-coated same-size pan. Cook additional 4-5 minutes. Finish cooking in 350°F oven until eggs are firm throughout with no visible liquid egg remaining, about 6-8 minutes.

To serve, cut each tortilla into 6 slices. Place slice off-center on plate. Add about 1/3 cup salad. Garnish with hard-cooked egg wedge and parsley. Serve immediately. SERVINGS:12 servings From:Former executive chef Lou Trope, Philadelphia Marriott Hotel PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD