FOOD
Rainbow Scalloped Potato Roll
BREAKING NEWS: The rainbow is actually made of potatoes & cheese.
FOOD
Rainbow Scalloped Potato Roll
BREAKING NEWS: The rainbow is actually made of potatoes & cheese.
Ingredients
Scramble
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 4 cups spinach
- 8 eggs, lightly beaten
- 1/2 teaspoon salt
- 2 cups cooked chorizo
- 2 cups shredded cheddar
- 2 tablespoons chopped cilantro
Potato Roll
- 2 tablespoons olive oil
- 2 cups grated cheese
- 3 sweet potatoes, thinly sliced
- 3 red potatoes, thinly sliced
- 3 Yukon Gold potatoes, thinly sliced
- 3 purple sweet potatoes, thinly sliced
- 2 cups cotija
- 1/2 cup sour cream, for serving
- 1/4 cup red salsa, for serving
Steps
Scramble
- In a large cast-iron pan on medium-high heat, add olive oil and saute garlic.
- Add spinach and cook for about a minute until slightly wilted.
- Add eggs and salt and cook until just barely firm.
- Add chorizo and cheddar and turn off heat.
- Mix in cilantro and set aside.
Potato Roll
- Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.
- Lightly brush with olive oil, and sprinkle a thin layer of half of the cheese over the oil.
- Layer potatoes in a pattern completely covering the parchment layer. Be sure to slightly overlap each potato so that they are all connected and when they bake they will form a firm roll.
- Top with remaining cheese. Bake for 25 to 30 minutes until golden.
- Remove roll from oven, and spread an even layer of the scramble across the entire base.
- Starting from the bottom of the roll, grab the parchment paper and begin to roll up slowly.
- Use the parchment paper as a guide, but the potatoes will be firm enough to continue rolling up to the top.
- Place the roll back in the oven for 10 minutes to crisp potatoes.
- Serve immediately with salsa and sour cream.