Yield: 12 servings.
RELISH:
1 lb. 5 oz. fresh orange segments
10 oz. fresh red grapefruit segments
4 oz. red bell pepper, diced fine
1 oz. poblano pepper, seeded and diced
1 tsp. fresh ginger, minced
1/2 oz. cilantro, chopped
3 oz. olive oil
1 oz. rice wine vinegar
8 oz. fresh orange juice
to taste, salt and white pepper
STRUDEL:
3 lbs. peeled Idaho potatoes,
1/4" dice 1 lb.,
8 oz. onions, diced
8 oz. mushrooms, sliced
1 tsp. garlic, minced
7 oz. baby spinach leaves, cleaned
18 large/2 lbs.* eggs
1 Tbsp. salt
1 tsp. pepper
1 lb. Pepper-Jack or Monterey Jack cheese, shredded
24 sheets phyllo dough
as needed, butter, melted, or vegetable spray
Prepare Relish: Combine oranges, grapefruit, peppers, ginger, cilantro, olive oil, rice vinegar, orange juice, salt and pepper. Cover and refrigerate, if needed, until service.
For Strudel: Coat a large non-stick pan with vegetable spray; heat to medium. Add the potatoes, onion, mushrooms, and garlic. Spray-coat vegetables to prevent sticking. Sautè until potatoes are just tender, about 10 minutes. Stir in spinach; cook about 1 minute, until wilted. Stir in eggs and cook until firm throughout with no visible liquid egg remaining. Season with salt and pepper; allow to cool slightly while preparing phyllo dough. Using 8 sheets phyllo per roll, brush with butter or coat lightly with vegetable spray between every 2 sheets (make 3 rolls). Transfer sheets to parchment-lined baking pans.
Stir in cheese. Place 1/3 egg/potato mixture over the long end of roll. Roll up tightly. Place seam side down on baking sheet. Repeat with remaining rolls. Bake at 375°F 12 to 15 minutes, until lightly golden and heated through. Cut each roll on bias, 8 per roll. Serve each 2 slices with 3 oz. relish. Serve immediately.
*If using frozen or liquid whole egg product.
Recipe Provided By: Chef Greg Ogletree, Dallas Texas.
Photo Credit: American Egg Board
