Spanish Tortilla with Almond Romesco Recipe

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Ingredients

Count

Nutrition

306

Calories

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Ingredients:

Serving

1 medium red bell pepper
1/2 cup chopped seeded plum tomato
2 tbsp slivered almonds, toasted
2 tbsp water
2 tbsp sherry or cider vinegar
1 tsp paprika
1 tsp extravirgin olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp crushed red pepper
1 garlic clove, minced
1/2 (1-oz) slice white bread, toasted
tortilla
1 1/2 lb baking potatoes, peeled and cut into 1/8-inch-thick slices
2 tsp extravirgin olive oil
cooking spray
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 cup egg substitute
3 large eggs

Directions:

Preheat broiler.
To prepare romesco, cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and chop bell pepper. Place the chopped bell pepper in a food processor. Add tomato and next 10 ingredients (tomato through bread); process mixture until smooth.
Preheat oven to 350°.
To prepare tortilla, combine potato slices and 2 teaspoons olive oil on a jelly roll pan coated with cooking spray. Arrange potato slices in a single layer; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Bake potatoes at 350° for 40 minutes or until tender, turning after 20 minutes. Remove potato slices from oven.
Preheat broiler.
Combine egg substitute and eggs in a large bowl; stir with a whisk until foamy (about 2 minutes). Stir in potato slices, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Pour egg mixture into pan, spreading potatoes in an even layer with a spatula. Reduce heat to medium; cook 4 minutes or until edges are set and bottom is lightly browned. Wrap handle of skillet with foil; broil 4 minutes or until set. Remove from oven; invert onto a serving platter. Cool at least 5 minutes or to room temperature before serving with romesco sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	306.4 Kcal (1283 kJ)
Calories from fat	150.3 Kcal
		% Daily Value*
Total Fat	16.7g	26%
Cholesterol	159.29mg	53%
Sodium	333.03mg	14%
Potassium	360.93mg	8%
Total Carbs	21.06g	7%
Sugars	6.2g	25%
Dietary Fiber	4.02g	16%
Protein	19.14g	38%
Vitamin C	11.1mg	18%
Vitamin A	0.3mg	12%
Iron	9.8mg	54%
Calcium	150.2mg	15%

Amount Per 100 g
Calories	211.5 Kcal (886 kJ)
Calories from fat	103.75 Kcal
		% Daily Value*
Total Fat	11.53g	26%
Cholesterol	109.96mg	53%
Sodium	229.88mg	14%
Potassium	249.14mg	8%
Total Carbs	14.54g	7%
Sugars	4.28g	25%
Dietary Fiber	2.77g	16%
Protein	13.21g	38%
Vitamin C	7.6mg	18%
Vitamin A	0.2mg	12%
Iron	6.8mg	54%
Calcium	103.7mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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