Spanish Tortilla with Almond Romesco

Spanish Tortilla with Almond Romesco
Photo by Becky Luigart-Stayner

Ingredients

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

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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