Tortilla Espanola & Walnut Romesco

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients for the Tortilla:
  • 1 pound Yukon Gold or Red potatoes, cut in ¼ inch rounds
  • 1 cup extra-virgin olive oil
  • 1 small yellow onion, thinly sliced in half moons
  • 2 cups JUST eggs *as a vegan option (or 10 large eggs)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Flaky salt, such as Maldon, for servings 
Ingredients for the Romesco Sauce:
  • 1 large red pepper, roasted, peeled, seeds and membranes removed
  • 1 medium tomato, broiled and diced into ½ inch cubes
  • 2 garlic cloves, peeled and roughly chopped
  • ½ cup toasted walnut pieces
  • 1 thick slice baguette or country-style bread, lightly toasted
  • 1 to 2 teaspoons crushed red pepper flakes, to taste
  • 1 tablespoon fresh Italian parsley, leaves and stems, roughly chopped
  • 1 teaspoon Spanish smoked paprika (pimenton)
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 2 tablespoons sherry vinegar
  • ¼ to ½ cup olive oil, as needed

    Procedure: 

    1. Pour olive oil into a 9 inch cast iron skillet or stainless steel skillet and heat over medium heat. Add the potatoes and onion and cook, stirring frequently. The pan may appear overcrowded in the beginning but the onions will cook down. Continue stirring and cooking for approximately 10 minutes or until the onions and potatoes are softened but not browned. Use a slotted spoon to carefully transfer the potatoes and onions to a paper towel lined plate or sheet tray.
    2. In a medium bowl whisk the eggs with salt and pepper. Stir in the potato and onion mixture, taking care to not break the potatoes apart too much.
    3. Using the same skillet, drain any excess oil so that only 1 tablespoon remains. Heat over medium heat until the oil is shimmering then pour in the egg mixture. Lower the heat to medium low and cook for approximately 6 minutes, until the edges are set and the bottom is golden brown (the top will still be runny). Use an offset spatula or butter knife and run it around the edges of the pan during this cook time so that the eggs don’t stick.
    4. Grab a plate that is larger than the pan and carefully flip the tortilla onto it. Slide the tortilla, runny egg side down, pack into the pan and continue cooking for another 5 or 6 minutes until the bottom is golden brown. Alternatively, you can heat the broiler on high and finish cooking this under the broiler for approximately 5 minutes (make sure you are using an oven safe skillet if you choose to do this).
    5. To make the romesco: In the bowl of a food processor or a blender place the roasted red pepper, broiled tomato and garlic; blend until the garlic is minced and peppers and tomatoes have broken down into chunks, stopping to scrape the sides as needed. Add the walnuts, bread and chili flakes and pulse until a paste forms. Add the parsley, smoked paprika, two generous pinches of salt and black pepper. Pulse to combine. Pour in the sherry vinegar then, while the food processor is on, slowly drizzle in ¼ cup of olive oil. Add more as needed until the desired consistency is reached. Taste and adjust seasoning as needed.
    6. Allow the tortilla to cool before serving along with the romesco.
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