Spanish Tortilla With Almond Romesco

• Romesco:
• 1 medium red bell pepper
• 1/2 cup chopped seeded plum tomato
• 2 tablespoons slivered almonds, toasted
• 2 tablespoons water
• 2 tablespoons sherry or cider vinegar
• 1 teaspoon paprika
• 1 teaspoon extravirgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed red pepper
• 1 garlic clove, minced
• 1/2 (1-ounce) slice white bread, toasted
• Tortilla:
• 1 1/2 pounds baking potatoes, peeled and cut into 1/8-inch-thick slices
• 2 teaspoons extravirgin olive oil
• Cooking spray
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup egg substitute
• 3 large eggs

1. Preheat broiler.
2. 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.
3. Preheat oven to 350u0b0.
4. 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 350u0b0 for 40 minutes or until tender, turning after 20 minutes. Remove potato slices from oven.
5. Preheat broiler.
6. 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.
7. 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.

red bell pepper, tomato, slivered almonds, water, sherry, paprika, extravirgin olive oil, salt, freshly ground black pepper, red pepper, garlic, white bread, tortilla, baking potatoes, extravirgin olive oil, cooking spray, salt, freshly ground black pepper, egg substitute, eggs

Taken from www.myrecipes.com/recipe/spanish-tortilla-with-almond-romesco (may not work)