Hoppy Brussels Sprout and Potato Tortilla


2 of your favorite hoppy beers

2 large russet potatoes, washed

2 pounds brussels sprouts, cleaned and quartered

5 eggs

1 cup parmesan cheese

2 tablespoon salt, divided



Step 1

Preheat oven 375’

In large sauce pan add beer, 1 tablespoon salt and quartered brussels, make sure you add all the leaves that fell off the spouts.  Bring the beer to a bowl, reduce to simmer and cook for 10 mins.  The brussels will absorb all that amazing floral hoppy notes that will add depth to your dish.  


Step 2

While the brussels are soaking up the beer, carefully slice potatoes with a mandolin.  If you do not have a mandolin you can also thinly slice with a knife.  Set aside.


Step 3

Drain the brussels and set aside with the sliced potatoes.  In large mixing bowl scramble the eggs.  Add the potatoes, brusselsand 1 tablespoon of salt in the bowl with the scrambled eggs, get a little dirty and mix with your hands so the egg is coated throughout.  


Step 4

Place parchment paper on the bottom of a large casserole dish, using a third of the mixture, layer on the bottom of the casserole dish. It doesn’t have to be perfectly placed.  Top the layer with a third of the parmesan cheese, repeat two more times finishing with the cheese on top.


Step 5

Cover with foil and bake 45 min, uncover and bake 10 minutes so the top cheese gets golden brown.  Pull the tortilla out of casserole dish and cut to your desired portion.  Great for an appetizer or side dish.  

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