SPANISH POTATO OMELET (TORTILLA DE PAPA ESPANOLA) WITH ROMESCO SAUCE
Provided by David Kamen
Categories Egg Garlic Nut Potato Tomato Appetizer Sauté Almond Bell Pepper Hazelnut Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the tortilla:
- 1. In a large skillet over medium-high heat, arrange the onion and potatoes in a flat layer and cover with 1/2 cup olive oil. Cook the vegetables, gently stirring occasionally, until the potatoes are tender but not browned, 7 to 9 minutes.
- 2. Drain the cooked vegetables in a colander set over a bowl until cooled. (The oil collected in the bowl can be used later in the recipe or for another preparation.)
- 3. Place a medium nonstick skillet over medium-high heat and add the remaining 1/4 cup olive oil. In a large bowl, beat the eggs with a pinch of salt. Add the potato mixture to the skillet in a flat layer and then pour the eggs over top. Cook the eggs, pressing the edges into the center as they begin to cook. Once the omelet is set enough, gently shake the pan to keep it from sticking on the bottom. Continue cooking until almost completely set, 6 to 8 minutes. Slide the omelet out onto a large dinner plate and invert it back into the pan to finish cooking the other side, 2 to 3 minutes more.
- 4. Slide the finished omelet onto a large serving plate and let stand 10 minutes before slicing. Serve warm or at room temperature with Romesco sauce.
- For the romesco sauce:
- 1. Preheat the oven to 350°F. Arrange the almonds, hazelnuts, bread, and garlic in a single layer on a baking sheet. Toast until ingredients are aromatic and lightly browned, 7 to 9 minutes. Set aside to cool. Set the oven to broil.
- 2. Place the peppers and tomatoes cut-side down onto an oiled baking sheet. Broil until the skins of the vegetables are evenly charred and the flesh is tender, 8 to 10 minutes. Immediately transfer the vegetables to a bowl, cover with plastic wrap, and let cool enough to handle. Peel and discard the skins from the vegetables and transfer the flesh to the jar of a blender.
- 3. Add the cooled nuts, bread, and garlic to the blender along with the vinegar, parsley, paprika, olive oil, and salt and pepper to taste. Blend until smooth, adjusting the consistency as needed with olive oil to create a pourable sauce, and serve.
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kisor Kesahan
[email protected]This omelet is a great way to use up leftover potatoes. It's also a great dish to serve for breakfast, lunch, or dinner.
NIGHTMARE REAL
[email protected]I love this recipe! It's so easy to make and always turns out great. The omelet is fluffy and flavorful, and the romesco sauce is the perfect complement.
Zeinab Ezziden
[email protected]This was my first time making a Spanish potato omelet, and it was a success! The omelet was fluffy and flavorful, and the romesco sauce was the perfect finishing touch. I will definitely be making this again.
Sajjat Husen
[email protected]This omelet is a delicious and versatile dish. It's great for breakfast, lunch, or dinner. I also like to add other vegetables to the omelet, such as onions, peppers, and mushrooms.
MD Rabbi Hossen
[email protected]I'm not a fan of potatoes, but I really enjoyed this omelet. The romesco sauce was the perfect complement to the potatoes.
Carol-Anne Ross Pocket
[email protected]This is a great recipe for a quick and easy meal. The omelet is hearty and filling, and the romesco sauce adds a delicious flavor.
kpalap torbari
[email protected]I followed the recipe exactly, but my omelet didn't turn out as fluffy as I would have liked. The flavor was still good, though.
lakisura kavisara
[email protected]This omelet was a bit too salty for my taste, but the romesco sauce was delicious.
Yahaya Ibrahim
[email protected]I'm not a huge fan of omelets, but this one was really good. The potatoes were crispy and flavorful, and the romesco sauce added a nice touch.
Rayne Reyes
[email protected]This was the best Spanish potato omelet I've ever had! The potatoes were cooked perfectly, and the romesco sauce was amazing.
ngaliaha grace
[email protected]I've made this omelet several times now, and it's always a hit with my family and friends. It's a great dish for breakfast, lunch, or dinner.
Gaurav Bist
[email protected]The omelet was delicious, but the romesco sauce was a bit too spicy for my taste.
Eloise Hook
[email protected]This Spanish potato omelet is a must-try! It's a simple dish to make, but it's packed with flavor. The romesco sauce is the perfect complement to the omelet, adding a smoky and nutty flavor. I highly recommend this recipe.
Raja Idress
[email protected]I thought the omelet was a bit too oily, but the flavor was good. The romesco sauce was also very tasty.
CJ Chabot
[email protected]This recipe is a keeper! The omelet was fluffy and flavorful, and the romesco sauce was the perfect finishing touch. I will definitely be making this again.
FaZesBoy
[email protected]The omelet was a bit dry, but the romesco sauce helped to make up for it. Overall, it was a good dish.
MR AELES
[email protected]This was my first time making a Spanish potato omelet, and it turned out great! The instructions were clear and easy to follow. I would definitely recommend this recipe to others.
Neo Lelosa
[email protected]I love this recipe! It's a great way to use up leftover potatoes. The omelet is hearty and filling, and the romesco sauce adds a delicious touch.
FLAZKE
[email protected]The omelet was fluffy and cooked evenly. The potatoes were tender and flavorful. The romesco sauce was rich and creamy, with a slightly smoky flavor.
Nasir Zaib
[email protected]This Spanish potato omelet is a fantastic dish! It's easy to make and packed with flavor. The romesco sauce is the perfect complement, adding a smoky and nutty flavor to the omelet. I will definitely be making this again!