Spanish style Tortilla with Romesco sauce.
4 Yukon gold potatoes, sliced 1/8 inch thin
6 eggs, beaten
1/4 red onion ( I used red, cause that's what I had)
2-3 cloves of garlic, roughly chopped
Green onion, sliced
Salt & pepper
Oil, for frying
2 cups of Cheese, shredded, of your choice (I used a mixture of Swiss and cheddar)
Preheat the oven to 350°F.
Toss sliced potatoes with a shake of salt and pepper.
Heat 1/2 inch oil, in a skillet.
Place a single layer of sliced potatoes in hot oil. Fry on one side, until lightly golden, flip and fry on the other side. 5-7 minutes. Pull out of oil and drain on paper towels.
Place onions and garlic in oil and cook until onion is transparent. Pull onion and garlic, and drain on paper towel.
Grease an 8x10 pan, place layers of potatoes, cheese/onion, alternating between the red onion and green onion. Top with beaten eggs.
Place in oven, bake for 30 minutes or until golden brown.
4-5 roasted red peppers
1 8 oz can of tomato purée
1/2 cup slivered almonds, toasted
2 green onion, sliced
A dash or two of water.
Bring tomato purée to a simmer, add red pepper and green onions.
Transfer tomato/pepper mixture and almoner to a blender, process until smooth. Return to pan, and heat throughly. Spoon mixture on top of tortilla.