Tortilla with romesco sauce

Let the aromas of garlic and sweet paprika fill your kitchen as you whip up this tortilla.

Recipe «Tortilla with romesco sauce» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 sebago potatoes, peeled, thinly sliced, 1 brown onion, halved, thinly sliced, 250ml extra virgin olive oil, 6 eggs, 45g blanched almonds , 45g 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, 2 tbsp red wine vinegar, 2 tsp sweet paprika.

Ingredients:

• 2 sebago potatoes, peeled, thinly sliced 
• 1 brown onion, halved, thinly sliced 
• 250ml extra virgin olive oil 
• 6 eggs 
• 45g blanched almonds 
• 45g 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 
• 2 tbsp red wine vinegar 
• 2 tsp sweet paprika 

Instructions

1. Heat the oil in a 22cm (base measurement) non-stick frying pan over low heat. Add the potato and onion, and cook, stirring occasionally, for 20 minutes or until the potato is tender but not coloured. Remove from heat. Strain the oil from the frying pan into a heatproof jug. Return 60ml (1/4 cup) to the frying pan. Reserve the remaining oil.
2. Preheat grill on medium-high. Place the frying pan over medium-high heat. Lightly beat the eggs in a bowl. Season with salt. Pour eggs over potato mixture in pan and cook for 5 minutes or until almost set.
3. Place frying pan under the grill. Cook for a further 5 minutes or until firm and golden. Set aside in pan to cool slightly.
4. Meanwhile, to make the romesco sauce, preheat oven to 200°C. Spread the almonds over a baking tray. Bake in oven for 10 minutes or until toasted and light golden. Place the almonds, hazelnuts, capsicum, bread, garlic, red wine vinegar and paprika in the bowl of a food processor. Process until smooth. With the motor running, add the reserved oil (you should have about 1/2 cup) in a thin, steady stream until the mixture is thick.
5. Cut the tortilla into wedges or squares and serve with the romesco sauce.