Spanish Tortilla with Almond Romesco
The recipe Spanish Tortilla with Almond Romesco is ready in around 45 minutes and is definitely an outstanding dairy free option for lovers of European food. This recipe serves 12. One portion of this dish contains around 5g of protein, 3g of fat, and a total of 101 calories. Head to the store and pick up salt, salt, bell pepper, and a few other things to make it today. It works well as a very reasonably priced side dish.
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.
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.