California Golden Raisin Catalan Sauce
Measure raisins into mixing bowl. Add sherry and set aside to soak for 20 minutes. Stir in remaining ingredients just to combine and let stand at room temperature to meld flavors.
Spanish Tortilla
Preheat oven to 350°F. In a mixing bowl, beat eggs and season with salt and pepper. Toss potatoes in egg mixture to coat well. Set aside. Heat oil in a 12-inch ovenproof skillet over medium-high heat and quickly arrange a single layer of egg-coated potatoes in the hot pan. Layer chicken, mushrooms and basil on top. Arrange remaining potatoes over all and press together lightly with spatula. Place in preheated oven and bake at 350°F for 10 to 20 minutes or until set and bottom is browned. Turn onto sheet pan lined with parchment. Keep warm.
To Serve
Reheat and cut tortilla into 12 portions. Serve with California Golden Raisin Catalan Sauce spooned on top.
Ingredients
California Golden Raisin Catalan Sauce
- 11/2 Cups California golden raisins
- 1/2 Cup warm sherry wine
- 11/2 Cups diced plum tomatoes, seeds removed
- 1 tiny pinch of saffron
- 1 garlic clove, minced
- 1 Teaspoon minced fresh oregano
- 1 Tablespoon minced fresh Italian parsley
- 1/4 Cup pine nuts, toasted
- 2 dried Black Mission figs, stems removed and diced
- 2 shallots, minced
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon extra virgin olive oil
- Kosher salt and fresh cracked black pepper, to taste
Procedure
Spanish Tortilla
- 12 egg whites
- 2 Cups peeled and sliced 1/4-inch thick potatoes
- 1 Tablespoon olive oil
- 8 ounces skinless, boneless, roasted chicken breasts
- 4 Cups sliced baby mushrooms
- 10 fresh basil leaves, chiffonade