Romesco sauce
1

Preheat the oven to 350°F.

2

Toss sliced potatoes with a shake of salt and pepper.

3

Heat 1/2 inch oil, in a skillet.

4

Place a single layer of sliced potatoes in hot oil. Fry on one side, until lightly golden, flip and fry on the other side. 5-7 minutes. Pull out of oil and drain on paper towels.

5

Place onions and garlic in oil and cook until onion is transparent. Pull onion and garlic, and drain on paper towel.

6

Grease an 8x10 pan, place layers of potatoes, cheese/onion, alternating between the red onion and green onion. Top with beaten eggs.

7

Add cheese to top

8

Place in oven, bake for 30 minutes or until golden brown.

Romesco sauce
9

Bring tomato purée to a simmer, add red pepper and green onions.

10

Transfer tomato/pepper mixture and almoner to a blender, process until smooth. Return to pan, and heat throughly. Spoon mixture on top of tortilla.

Category

Ingredients

Romesco sauce

Directions

1

Preheat the oven to 350°F.

2

Toss sliced potatoes with a shake of salt and pepper.

3

Heat 1/2 inch oil, in a skillet.

4

Place a single layer of sliced potatoes in hot oil. Fry on one side, until lightly golden, flip and fry on the other side. 5-7 minutes. Pull out of oil and drain on paper towels.

5

Place onions and garlic in oil and cook until onion is transparent. Pull onion and garlic, and drain on paper towel.

6

Grease an 8x10 pan, place layers of potatoes, cheese/onion, alternating between the red onion and green onion. Top with beaten eggs.

7

Add cheese to top

8

Place in oven, bake for 30 minutes or until golden brown.

Romesco sauce
9

Bring tomato purée to a simmer, add red pepper and green onions.

10

Transfer tomato/pepper mixture and almoner to a blender, process until smooth. Return to pan, and heat throughly. Spoon mixture on top of tortilla.

Spanish style Tortilla with Romesco Sauce