Spicy Pickled Carrots and Grapes:
- 1 cup white vinegar
- 1/2 cup water
- 2 large carrots, peeled and sliced into 1/4-inch thick pieces
- 2 cloves garlic, peeled and thinly sliced
- 1/2 white onion, sliced
- 1 bay leaf
- 8 peppercorns
- 1 teaspoon salt
- 1/4 cup pickled jalapenos
- 2 cups seedless green and red grapes
- 1 tablespoon olive oil
- 4 potatoes, peeled and diced
- 2 onions, diced
- 7 eggs
- 1/4 cup milk
- Salt and freshly ground black pepper
Bring the vinegar and water to a boil, n a large saucepot over medium-high heat. Add the carrots, garlic, onion, bay leaf, peppercorns, and salt. Reduce the heat to medium and cook for 5 minutes. Add jalapenos and grapes, then reduce the heat to low and simmer for another 5 minutes. Remove from the heat, cover and refrigerate overnight in the pickling liquid.
To cook tortilla, preheat the oven to 350 degrees F and heat the oil in a large cast iron skillet over medium-high heat. Add the potatoes and onions and cook, stirring occasionally, until golden brown. Whisk together eggs and milk in a medium bowl and season with salt and pepper, to taste. Pour the egg mixture over browned potatoes and onions. Reduce the heat to medium and cook until tortilla is set around edges, about 3 minutes. Put the skillet in the oven and bake until the tortilla is cooked through and firm to the touch, about 5 minutes. Slice and serve with the pickled grapes and carrots.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.