Spanish Tortilla & Romesco

a.k.a. Tortilla de Patatas

Ingredients
Spanish Tortilla
– 2 large waxy potatoes, peeled
– 1 yellow onion, tip removed & peeled
– 1/2 cup extra virgin olive oil
– 6 eggs
Romesco
– 1 red bell pepper
– 3 roma tomatoes
– 1/4 cup sun-dried tomatoes
– 1/2 cup hazelnuts
– 1/4 cup e.v.o.
– 2 tbsp sherry vinegar
– 1 slice homemade sourdough

Steps
1. Halve your potatoes and onion (keeping the root intact). Slice thinly using a mandolin, or a sharp knife.
2. Get a pan ripping hot, then add olive oil.
3. Test heat with a single onion slice before adding the rest. Cook for a few minutes before adding the potatoes, and let them caramelize (10-15 mins).
4. Crack eggs in a bowl. Drain potatoes & onions into eggs, making sure to reserve the leftover oil – that stuff is liquid gold.
5. Add a hefty pinch of salt and mix – not whisk – with a spoon. Cover with foil and let rest for 15 mins.
6. Get your pan back to a high temp, add your mixture, and cook for a minute. Then, lower the heat, and continue for 2-3 mins. Give the pan a shake to test separation.
7. Using a plate larger than the pan, flip the tortilla, and slide it back in.
8. Repeat the cooking process and flip once more. Let rest before slicing.
9. Meanwhile, broil your pepper and tomatoes. Don’t be a dingus – use parchment paper, or a pan that’s worth more than its weight. When done, cover the veggies to steam using Saran Wrap.
10. Toast nuts and an oiled slice of bread at 350° F for 10 mins.
11. Peel and core the steamed veggies. Add them, along with the rest of the romesco ingredients, to a blender, and… blend.
12. Slice up the tortilla like a pie, with a dollop of romesco on top. Eat up.

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