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Tortilla with romesco sauce
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Infuse your kitchen with the fragrant blend of garlic and sweet paprika in this delicious tortilla recipe.
Ingredients:
  • 2 (about 200g each) sebago (brushed) potatoes, peeled, thinly sliced
  • 1 brown onion, halved, thinly sliced
  • 250ml (1 cup) extra virgin olive oil
  • 6 eggs
  • 45g (1/4 cup) blanched almonds
  • 45g (1/4 cup) dry-roasted hazelnuts
  • 1 x 285g btl roasted red capsicums, drained, rinsed
  • 2 slices white bread, toasted, torn into large pieces
  • 4 garlic cloves, coarsely chopped
  • 40.00 ml red wine vinegar
  • 5.00 gm sweet paprika
Instructions:
  • Warm the oil in a 22cm non-stick frying pan over low heat. Cook the potato and onion for 20 minutes until the potato is tender but not browned, stirring occasionally. Remove from heat, strain the oil into a jug, and return 60ml (1/4 cup) back to the pan. Reserve the rest of the oil.
  • Preheat the grill to medium-high heat. Heat a frying pan over medium-high heat. Gently beat the eggs in a bowl and season with salt. Pour the eggs over the potato mixture in the pan, then cook for about 5 minutes, or until nearly cooked through.
  • Position the frying pan under the grill and cook for an additional 5 minutes or until the dish is firm and golden. Allow it to cool slightly in the pan before serving.
  • To prepare the romesco sauce, start by preheating your oven to 200°C. Spread the almonds on a baking tray and bake for 10 minutes until they are toasted and lightly golden. In a food processor, combine the almonds, hazelnuts, capsicum, bread, garlic, red wine vinegar, and paprika. Blend until smooth, then gradually pour in the reserved oil (about 1/2 cup) in a steady stream while the processor is running until the sauce reaches a thick consistency.
  • Cut the tortilla into wedges or squares and enjoy with the romesco sauce.

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