Bison Tortilla Española

Bison Tortilla Española

Bison Tortilla Española

There are so many fun and interesting fusion cuisines these days. This dish isn’t a strict fusion per se, as I’m not bringing together disparate culinary traditions, but it is a unique combination. Here I went with a Western Canadian slant on a traditional Spanish dish – bison in a tortilla Española. For this recipe it’s best to use a cast iron skillet and cold, previously cooked potatoes. If you cook your potatoes just before they’ll be hot and next to impossible to slice thinly.

Bison Tortilla Española
 
Prep time

Cook time

Total time

 

Author:
Recipe type: main
Serves: 2+

Ingredients
  • 1-2 Bison sausage, thinly sliced 3mm (1/8″) (I used High Plains Hickory Smoked Bison Sausages, available at Costco)
  • 3 previously cooked potatoes (cold)
  • ½ zucchini
  • 5cm (2″) leek, white part, sliced thinly
  • ½ cup peas
  • 1 teaspoon fresh thyme
  • ¼ teaspoon fresh rosemary
  • 2 eggs
  • ½ cup sour cream
  • ¼ cup Bergeron cheese, shredded (available at Costco at a great price)
  • ¼ cup cheddar cheese, shredded (also available at Costco at a great price)
  • fresh ground Kirkland Himalayan pink salt
  • fresh ground Kirkland Tellicherry pepper
  • 1 teaspoon canola oil plus extra to coat the pan
  • Optional: fresh tomato and avocado

Instructions
  1. Pre-heat oven to 400F.
  2. Slice the potatoes very thinly, approximately 3 mm (1/8″).
  3. Slice the zucchini very thinly, similar to the potatoes.
  4. Add a teaspoon of oil to a non-stick pan and fry the zucchini for 2-3 minutes per side. We want to slightly pre-cook them. Also add the leek during this time, with the leek broken into rings.
  5. Remove the zucchini and leek from the pan.
  6. Wipe your cast iron skillet with canola oil.
  7. Place sliced potatoes on the skillet so as to form a bottom layer. (Use half of the potatoes, don’t worry if it doesn’t completely cover the skillet.)
  8. Add a layer of zucchini (use half) and distribute all of the leek over top. Also sprinkle on the fresh thyme and rosemary.
  9. Add the sausage as a layer and add the green peas.
  10. Add the remainder of the zucchini as a layer.
  11. Add the remainder of the potatoes as a layer.
  12. Sprinkle with the Bergeron cheese.
  13. In a bowl whip the eggs briefly and then mix in the sour cream and cheddar cheese. If it is too thick that you can’t pour it, add in more sour cream or other cream (heavy or half&half)
  14. Pour this egg mix on top of the tortilla.
  15. Season with fresh ground pepper and salt.
  16. Bake in the oven for approximately 15-20 minutes or until golden brown, the cheese has melted and egg is set.
  17. Optionally serve with fresh sliced tomatoes and avocado.

Bison Tortilla Española

Bison Tortilla Española