Hoppy Brussels Sprouts and Potato Tortilla

Preheat oven to 375 degrees F. In large saucepan place beer, 1 tablespoon salt and Brussels sprouts, including any leaves that fell off. Bring beer to a boil, reduce to simmer and cook for 10 minutes. Brussels sprouts will absorb the floral hoppy notes, adding depth to the dish.

While Brussels sprouts soak up beer, carefully slice potatoes with mandolin or, alternatively, slice thinly with knife. Set aside. Drain Brussels sprouts and set aside with sliced potatoes. In large mixing bowl beat eggs. Add to egg bowl potatoes, Brussels sprouts and 1 tablespoon of remaining salt, using hands to ensure vegetables are coated throughout.

Place parchment paper on bottom of large casserole dish. Layer a third of mixture on bottom of dish. Top layer with a third of Parmesan cheese, repeat twice more before finishing with cheese on top. Cover with foil and bake 45 minutes. Uncover and bake 10 more minutes so top cheese layer turns golden brown. Pull “tortilla” out of casserole dish, cut and serve.