Recipe

Spanish Tortilla With Almond Romesco Recipe


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Ingredients
  • 1/2 c sliced seeded plum tomato
  • 1 tsp extravirgin olive oil
  • 1/2 tsp salt, divided
  • 1/8 tsp crushed red pepper
  • 1 medium red bell pepper
  • 1 1/2 lbs baking potatoes, peeled & cut into 1/8-inch-thick slices
  •  Romesco:
  • 1 c egg substitute
  •  Tortilla:
  • 2 tbsps slivered almonds, toasted
  • 2 tbsps water
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp freshly ground black pepper, divided
  • 1 garlic clove, minced
  • 1/2 (1-oz) slice white bread, toasted
  • 2 tsps extravirgin olive oil
  • 2 tbsps sherry or cider vinegar
  • 1/4 tsp salt
  •  Cooking spray
  • 1 tsp paprika
  • 3 large eggs

Directions
  • Step #1 Preheat broiler.
  • Step #2 To prepare romesco, cut bell pepper in half lengthwise; discard seeds & membranes.
  • Step #3 Place bell pepper halves, skin sides up, on a foil wrap-lined baking sheet; flatten with hand.
  • Step #4 Broil 6 mins or until blackened.
  • Step #5 Place in a zip-top plastic bag; seal.
  • Step #6 Let stand 20 mins.
  • Step #7 Peel & chop bell pepper.
  • Step #8 Place the sliced bell pepper in a food processor/blender.
  • Step #9 Add tomato & next 10 ingredients (tomato through bread); process mixture until smooth.
  • Step #10 Preheat oven to 350°.
  • Step #11 To prepare tortilla, mix potato slices & 2 tsps olive oil on a jelly roll pan coated with cooking spray.
  • Step #12 Arrange potato slices in a single layer; sprinkle with 1/4 tsp salt & 1/4 tsp black pepper.
  • Step #13 Bake potatoes at 350° for 40 mins or until tender, turning after 20 mins.
  • Step #14 Remove potato slices from oven.
  • Step #15 Preheat broiler.
  • Step #16 Combine egg substitute & eggs In a large-ish bowl; stir with a whisk until foamy (about 2 mins).
  • Step #17 Stir in potato slices, 1/4 tsp salt, & 1/4 tsp black pepper.
  • Step #18 Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  • Step #19 Pour egg mixture into pan, spreading potatoes in an even layer with a spatula.
  • Step #20 Reduce heat to medium; cook 4 mins or until edges are set & bottom is lightly browned.
  • Step #21 Wrap handle of skillet with foil wrap; broil 4 mins or until set.
  • Step #22 Remove from oven; invert onto a serving platter.
  • Step #23 Cool at least 5 mins or to about room temp before serving with romesco sauce.
  • Enjoy the Spanish Tortilla with Almond Romesco recipe

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Appetizers / Spreads
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