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Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro Photo by: Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro

Spanish Tortilla with Almond Romesco

In Spain, a tortilla is a thin omelet served at room temperature. Roasted potato slices fill this version, while a sharp, tangy red bell pepper sauce tops it. The sauce can be prepared up to 3 days ahead; serve warm, at room temperature, or chilled. Continue your head start by roasting the potato slices early on the day of the party.

Cooking Light APRIL 2004

  • Yield: 12 servings (serving size: 1 tortilla wedge and about 1 tablespoon sauce)

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

Preparation

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 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.

Preheat broiler.

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.

Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 28%
  • Fat: 3.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.1g
  • Carbohydrate: 13.2g
  • Fiber: 1.3g
  • Cholesterol: 53mg
  • Iron: 1mg
  • Sodium: 213mg
  • Calcium: 22mg
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Spanish Tortilla with Almond Romesco Recipe

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