Bite with Belkys: Turkey Tortilla Espanola from Neomi's Grill

The Chef: Kurtis Jantz

The Restaurant: Neomi's Grill inside Trump International Sonesta Beach Resort

The Dish: Turkey Tortilla Espanola

Ingredients:

• 1 Tbsp. Olive Oil
• 1 cup cooked Turkey meat, white and dark meat, medium diced
• 1/4 cup Spanish Onion, small diced
• 1/2 cup Yukon Gold Potatoes, small diced
• 1/2 tsp. Ground Cumin
• 1 Tbsp. Chopped Cilantro
• 1 Tbsp. Chopped Italian Parsley
• 2 tsp. Sea Salt
• 1/4 tsp. Ground Black Pepper
• Dash of Nutmeg
• Dash of Cayenne Pepper
• 8 eggs, whisked well
• Fresh cilantro for garnish

- In a 10-inch non-stick skillet, heat over medium heat.

- Add olive oil and spread around the whole pan and sides and bottom.

- Add Onion and Potatoes and cook until potatoes are tender, approximately 7-8 minutes.

- Add the rest of the ingredients except for the eggs and sauté for 2 minutes.

- Add eggs, stir well and turn heat to low-medium and cook gently, not stirring again until the bottom of the eggs are cooked but not too brown.

- Put pan in 350 degree (F) oven and cook for another 5-10 minutes until eggs are set all the way through.

- Remove from oven and flip over onto a sheet pan. Let cool completely.

- Cut into small squares or triangles and serve with a nice tomato salsa and crè­me fraiche.

- Garnish with cilantro.

Serving Suggestion: Chardonnay

If you don't have leftovers, don't worry, at Neomi's Grill they'll be serving this plus other Thanksgiving-inspired dishes all weekend.

FOR MORE INFORMATION:

Neomi's Grill
http://www.sonesta.com/SunnyIsles/
305-692-5600
18001 Collins Avenue
Sunny Isles Beach, FL 33160