Spanish Tortilla With Almond Romesco Recipe

Name: Spanish Tortilla With Almond Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Romesco:; 1 medium red bell pepper; 1/2 cup chopped seeded plum tomato; 2 tablespoons slivered almonds, toasted; 2 tablespoons water; 2 tablespoons sherry or cider vinegar; 1 teaspoon paprika; 1 teaspoon extravirgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon crushed red pepper; 1 garlic clove, minced; 1/2 (1-ounce) slice white bread, toasted; Tortilla:; 1 1/2 pounds baking potatoes, peeled and cut into 1/8-inch-thick slices; 2 teaspoons extravirgin olive oil; Cooking spray; 1/2 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 cup egg substitute; 3 large eggs

Servings: persons

Romesco:
1 medium red bell pepper
1/2 cup chopped seeded plum tomato
2 tablespoons slivered almonds, toasted
2 tablespoons water
2 tablespoons sherry or cider vinegar
1 teaspoon paprika
1 teaspoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
1 garlic clove, minced
1/2 (1-ounce) slice white bread, toasted
Tortilla:
1 1/2 pounds baking potatoes, peeled and cut into 1/8-inch-thick slices
2 teaspoons extravirgin olive oil
Cooking spray
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup egg substitute
3 large eggs

1
Preheat broiler.
2
To prepare romesco, cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and chop bell pepper. Place the chopped bell pepper in a food processor. Add tomato and next 10 ingredients (tomato through bread); process mixture until smooth.
3
Preheat oven to 350u00b0.
4
To prepare tortilla, combine potato slices and 2 teaspoons olive oil on a jelly roll pan coated with cooking spray. Arrange potato slices in a single layer; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Bake potatoes at 350u00b0 for 40 minutes or until tender, turning after 20 minutes. Remove potato slices from oven.
5
Preheat broiler.
6
Combine egg substitute and eggs in a large bowl; stir with a whisk until foamy (about 2 minutes). Stir in potato slices, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
7
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Pour egg mixture into pan, spreading potatoes in an even layer with a spatula. Reduce heat to medium; cook 4 minutes or until edges are set and bottom is lightly browned. Wrap handle of skillet with foil; broil 4 minutes or until set. Remove from oven; invert onto a serving platter. Cool at least 5 minutes or to room temperature before serving with romesco sauce.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Romesco:, 1 medium red bell pepper, 1/2 cup chopped seeded plum tomato, 2 tablespoons slivered almonds, toasted, and more.

Yes, Spanish Tortilla With Almond Romesco falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Tortilla With Almond Romesco

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