- 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
- 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
- calories 99
- caloriesfromfat 28 %
- fat 3.1 g
- satfat 0.6 g
- monofat 1.7 g
- polyfat 0.5 g
- protein 5.1 g
- carbohydrate 13.2 g
- fiber 1.3 g
- cholesterol 53 mg
- iron 1 mg
- sodium 213 mg
- calcium 22 mg
How to Make It
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.
Preheat oven to 350°.
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 350° for 40 minutes or until tender, turning after 20 minutes. Remove potato slices from oven.
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.
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.