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.

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

Calories:

99 (28% from fat)

Fat:

3.1g (sat 0.6g,mono 1.7g,poly 0.5g)

Protein:

5.1g

Carbohydrate:

13.2g

Fiber:

1.3g

Cholesterol:

53mg

Iron:

1mg

Sodium:

213mg

Calcium:

22mg