Spanish Tortilla with Romesco Sauce
- Low Carb/Paleo
Why we love it:
- 3⁄4 pound Russet Potato
- 1⁄2 cup Extra Virgin Olive Oil (divided)
- 11⁄2 teaspoons Kosher Salt
- 1 Yellow Onion (small)
- 2 Red Bell Peppers
- 2 cloves Garlic
- 2 Roma Tomatos
- 1⁄2 cup Almonds (sliced are easier to blend)
- Bread (1 slice - sandwich bread or leftover baguette, hamburger bun, etc.)
- 1 Tablespoon Sherry Vinegar
- 8 Eggs
1. PREHEAT THE OVEN TO 425 DEGREES
Wash the potato well and slice in half, then in quarters lengthwise. You’ll have 4 long wedges. Slice triangles from each of the wedges, make them about ¼” thick at most. Place on a baking sheet and toss with 2 Tablespoons olive oil and ½ teaspoon of salt. Slice the onion thinly into half moons and add to the pan.
Place the whole bell pepper on the edge of the baking sheet.
Put in the oven and roast for 8 minutes. Remove pepper from the oven at this time; set it aside.
After that time, remove the bell pepper. Use a spatula to flip the potatoes and cook for another 5 minutes or until they’re tender throughout and crispy in places.
Remove and turn the oven down to 375 degrees.
4. BEGIN ROMESCO SAUCE
Meanwhile, start the sauce. Into the jar of a blender place the garlic cloves, tomatoes (sliced up in half), 2 Tablespoons extra virgin olive oil, ½ cup sliced almonds, 1 slice of bread, 1 Tablespoon sherry vinegar, and ½ teaspoon of salt.
Crack the eggs into a medium bowl. Add ¼ cup olive oil, ½ teaspoon of salt, black pepper to taste, and whisk until mixed.
Pour the remaining (about 2 Tablespoons or so) olive oil in a 9” cake pan or a cast iron skillet, or a 8 x 8 square pan. Spread it around well. Add the potatoes and onions to the pan and arrange them so they’re pretty flat, no one sticking up.
Pour the eggs over top and use a utensil to gently jostle the potatoes, so they keep the layers but the egg has a chance to seep in.
Place on a baking sheet and in the oven for 25 - 30 minutes. It’s done when it’s lightly golden and just set, like a quiche.
7. FINISH SAUCE
While eggs bake, remove the stem and seeds from the pepper. Flake off any dried skin and seeds but try to keep the juice or let it fall into the blender. Add peppers to the blender.
Puree until the sauce is mostly smooth and emulsified but retains just a little coarse texture. If you had trouble getting it smooth, you can drizzle in up to a Tablespoon of water and/or more olive oil.
Let the tortilla rest for about 5 - 10 minutes and run a butter knife around the edge. If feeling confident, you can try to pry the whole thing out; or just slice it in the pan and you can easily lift out a wedge at a time. It will be MUCH easier after it chills overnight, but if you want a hot slice, you’ve got to try it now.
Serve at any temperature, cold to hot, with a generous dollop of romesco.