Rainbow Scalloped Potato Roll

BREAKING NEWS: The rainbow is actually made of potatoes & cheese.


  • For the 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
  • For the 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
  • 1/2 cup sour cream, for serving
  • 1/4 cup red salsa, for serving


  1. Make the 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.
  2. Make the 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.
  3. Assemble the roll: 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.