Spanish Tortilla with Almond Romesco

Spanish Tortilla with Almond Romesco
Photo by Becky Luigart-Stayner

Ingredients

  • ½ (1-ounce) slice white bread, toasted
  • 1 garlic clove, minced
  • 1 ½ pounds baking potatoes, peeled and cut into 1/8-inch-thick slices
  • Romesco:
  • 2 tablespoons sherry or cider vinegar
  • 2 tablespoons water
  • 2 tablespoons slivered almonds, toasted
  • + 14 more ingredients
    • ½ cup chopped seeded plum tomato
    • 1 teaspoon paprika
    • ¼ teaspoon salt
    • ½ teaspoon salt, divided
    • 1 medium red bell pepper
    • ½ teaspoon freshly ground black pepper, divided
    • 2 teaspoons extravirgin olive oil
    • Tortilla:
    • 1/8 teaspoon crushed red pepper
    • Cooking spray
    • 1 teaspoon extravirgin olive oil
    • ¼ teaspoon freshly ground black pepper
    • 3 large eggs
    • 1 cup egg substitute

Preheat broiler. 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 ...

View full recipe at My Recipes

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