Tortilla Español with Romesco Sauce
Tortillan Español with Romesco Sauce might be just the side dish you are searching for. This recipe serves 10. One portion of this dish contains around 9g of protein, 10g of fat, and a total of 168 calories. If you have ground pepper, olive oil, eggs, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. It is an inexpensive recipe for fans of European food. From preparation to the plate, this recipe takes about 45 minutes.
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.
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.
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.
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.