Meatless Wednesday

Potato -Tomato Galette

-Potato-Tomato Galette

• 1 stick butter
• 1 tsp Sofrito 
• 4  Russet potatoes (peeled and slice)
• Kosher salt
• 1/2 cup  cortina cheese or Parmigiano-Reggiano (freshly grated)
• 2 tomatoes slice
• Directions:
• For the Potato Galette: Place butter and recao in a medium non-stick sautee pan over medium heat. Let the butter melt and the recao slightly crisp. When the foam from the butter subsides, pour the recao-butter into a large bowl. Remove pan from the heat but keep on the stovetop.
• Using a mandolin, slice the potatoes paper-thin. Place them in the large bowl and toss to coat with the recao-butter.
• Begin arranging the potatoes around the edge of the pan, overlapping the slices.next  Arrange slice tomatoes on top, Continue to fill center of pan with more overlapping slices until the entire pan is covered. Scatter a few of the recao leaves on top of the potatoes. Season potatoes with salt  and sprinkle with half of the Colima cheese or  Parmigiano-Reggiano. Repeat process of the potato layer. Season with salt and sprinkle with the rest of the Parmigiano-Reggiano. Top with the last layer of potatoes. Turn the heat to medium and let the galette cook until golden brown. Place in the oven to bake until golden brown on top and cooked all the way through, about 10-15 minutes. Bake at 425 recao recipe to follow.
• Recao : 1 bunch parsley and 1 bunch cilantro chopped and combine.
• Serve one slice galette with a bowl of lentil soap or a salad. There you have it meatless Wednesday.