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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Tortilla Español with Romesco Sauce

Cooking Light DECEMBER 2010

  • Yield: 10 servings (serving size: 1 tortilla and 2 tablespoons sauce)

Ingredients

  • 3 red bell peppers
  • 2 tablespoons blanched almonds, toasted
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons sherry vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, peeled
  • 3 cups (1/2-inch) diced peeled Yukon gold potato
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup finely chopped shallots
  • 2 garlic cloves, minced
  • Cooking spray
  • 1/2 cup (about 2 ounces) grated aged Manchego cheese
  • 2 teaspoons dried oregano
  • 10 large eggs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Chopped fresh parsley (optional)

Preparation

1. Preheat broiler.

2. Cut bell peppers 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 paper bag; fold to close tightly. Let stand 20 minutes. Peel and chop. Place chopped bell pepper in a food processor. Add almonds, 1 tablespoon oil, vinegar, 1/4 teaspoon salt, ground red pepper, and 1 garlic clove; process until smooth.

3. Preheat oven to 325°.

4. Place potato in a medium saucepan, and cover with water. Bring to a boil over medium-high heat. Cook 6 minutes or just until tender. Drain and cool completely.

5. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add shallots and minced garlic; cook 1 minute, stirring occasionally. Add potatoes; increase heat to medium-high. Cook for 4 minutes or until potatoes are golden brown, stirring occasionally. Cool completely.

6. Coat 10 (4-ounce) ramekins with cooking spray; place in a roasting pan. Add cheese and oregano to potato mixture, and toss well to combine. Divide the potato mixture evenly among prepared ramekins. Combine eggs, 1/2 teaspoon salt, and black pepper, stirring with a whisk until well blended. Pour egg mixture over potato mixture in each ramekin. Add enough hot water to roasting pan to come halfway up sides of ramekins. Bake at 325° for 25 minutes or until set. Run a knife around outside edges of tortillas. Serve with romesco sauce. Sprinkle with parsley, if desired.

Nutritional Information

Amount per serving
  • Calories: 187
  • Fat: 9.8g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 9.4g
  • Carbohydrate: 13.9g
  • Fiber: 1.8g
  • Cholesterol: 186mg
  • Iron: 1.4mg
  • Sodium: 252mg
  • Calcium: 114mg
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Tortilla Español with Romesco Sauce recipe

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