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Salsa Verde: Cook chiles and tomatillos on grill until blistered, turning occasionally.
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Let stand 10 min.
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; remove stems, skins and seeds from chiles and coarsely chop tomatillos.
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Blanch spinach and cilantro in boiling water 1 min.
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; shock in ice water.
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Drain.
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Place dressing, juices, chiles, tomatillos, spinach and cilantro in blender or food processor; gradually add oil with motor running until well blended and creamy.
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Season with salt and black pepper.
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Refrigerate until ready to use.
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Baked Spanish Tortilla: Cook potatoes in boiling salted water 15 min.
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or until tender; drain.
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Cool slightly; dice.
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Cook bacon in large skillet until crisp.
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Remove bacon from skillet, reserving 1/4 cup drippings (or 1 Tbsp.
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drippings for trial recipe).
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Add shallots to reserved bacon drippings; cook 5 min.
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or until tender.
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Stir in potatoes.
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Season with salt and black pepper.
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Continue cooking until potatoes are browned.
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Stir in mustard, mayonnaise, juice and paprika.
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Blend eggs, cream and water in blender 2 min.
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to incorporate volume.
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Season with salt and black pepper.
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Pour 1-1/3 cups into each of 8 (6-inch) round cake pans (or into each of 2 cake pans for trial recipe) lined with parchment paper and sprayed with cooking spray.
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Top each with 1 cup potato mixture and 3/4 cup crumbled bacon; season with black pepper.
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Bake in 325 degrees F-convection oven 15 to 18 min.
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or until set.
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Cool slightly; run knife around rim of pan to loosen.
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Invert tortillas onto wire rack; invert back onto sheet pan.
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Cut each into quarters.
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For each serving: Toss 1 cup greens, 1 Tbsp.
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onions and 1/4 cup tomatoes with 1-1/2 Tbsp.
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Salsa Verde.
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Place on serving plate with 1 wedge Baked Spanish Tortilla.
