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How to make Tortilla with romesco sauce

Yield = 6
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 2 (about 200g each) sebago (brushed) potatoes, peeled, thinly sliced
  • 1 brown onion, halved, thinly sliced
  • 250ml (1 cup) extra virgin olive oil
  • 6 eggs

Romesco sauce

  • 45g (1/4 cup) blanched almonds
  • 45g (1/4 cup) dry-roasted hazelnuts
  • 1 x 285g btl roasted red capsicums, drained, rinsed
  • 2 slices white bread, toasted, torn into large pieces
  • 4 garlic cloves, coarsely chopped
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sweet paprika

Method

  • Step 1 Heat the oil in a 22cm (base measurement) non-stick frying pan over low heat. Add the potato and onion, and cook, stirring occasionally, for 20 minutes or until the potato is tender but not coloured. Remove from heat. Strain the oil from the frying pan into a heatproof jug. Return 60ml (1/4 cup) to the frying pan. Reserve the remaining oil.
  • Step 2 Preheat grill on medium-high. Place the frying pan over medium-high heat. Lightly beat the eggs in a bowl. Season with salt. Pour eggs over potato mixture in pan and cook for 5 minutes or until almost set.
  • Step 3 Place frying pan under the grill. Cook for a further 5 minutes or until firm and golden. Set aside in pan to cool slightly.
  • Step 4 Meanwhile, to make the romesco sauce, preheat oven to 200°C. Spread the almonds over a baking tray. Bake in oven for 10 minutes or until toasted and light golden. Place the almonds, hazelnuts, capsicum, bread, garlic, red wine vinegar and paprika in the bowl of a food processor. Process until smooth. With the motor running, add the reserved oil (you should have about 1/2 cup) in a thin, steady stream until the mixture is thick.
  • Step 5 Cut the tortilla into wedges or squares and serve with the romesco sauce.