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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Spanish Tortilla With Almond Romesco Recipe

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