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Spanish style Tortilla with Romesco Sauce

 4 Yukon gold potatoes, sliced 1/8 inch thin
 6 eggs, beaten
 ¼ red onion ( I used red, cause that's what I had)
 3 cloves of garlic, roughly chopped
 Green onion, sliced
 Salt & pepper
 Oil, for frying
 2 cups Cheese, shredded, of your choice (I used a mixture of Swiss and cheddar)
Romesco sauce
 5 roasted red peppers
 1 8 oz can of tomato purée
 ½ cup slivered almonds, toasted
 2 green onion, sliced
 A dash or two of water.
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.