While cooking at home for his partner, Bay Area food and beverage scene expat Morgan Schick would often make a quick mid-week version of a tortilla Española: In place of the thinly sliced potato often found in the large, crustless omelet, he uses tater tots, for an easy, low-stakes, and tasty dinner.
At Grape Ape — his wine bar, opening Wednesday, May 3 in Southeast Portland — Schick serves a similar version of the dish alongside low-ABV spritzes and Oregon-grown wines. Slices of the “tot-illa,” as he calls it, arrive dusted in a snowy pile of shaved Manchego, hiding the oven-crisped tots within.
The dish adds to
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