Open Faced by Kaplan Karen;

Author:Kaplan, Karen;
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2017-05-23T16:00:00+00:00

Tortilla Española with Romesco Sauce

Makes 8 montaditos

The only thing that this Spanish potato and onion omelet has in common with the Mexican cornmeal staple is the name, which actually refers to the round shape of both items. Tortilla Española is beloved throughout Spain and can be served for breakfast, lunch, dinner, or most popularly, tapas. It is usually served room temperature, cut into wedges or squares, but sometimes shows up on bread, either atop one slice or between two. Here I have gilded the lily with fiery and nutty romesco, one of Catalunya’s classic sauces, which hails from Tarragona. I will admit that my version is a bit of a cheat, as it uses an already-roasted pepper, tomato purée instead of roasted tomatoes, and omits the customary fried bread, but it is delicious nonetheless and goes fabulously with the tortilla, though purists may decry the non-traditional marriage. To drink, offer a fuller-bodied Tempranillo Crianza from Rioja or Navarra.

1/2 cup chopped jarred roasted red peppers

1/4 cup slivered almonds, toasted

1/4 cup skinned roasted hazelnuts

1/4 cup canned tomato purée

2 tablespoons chopped flat-leaf parsley

2 tablespoons sherry vinegar

1 teaspoon sweet or spicy pimentón, or paprika

1 teaspoon chile powder

3 medium garlic cloves

1-1/2 cups olive oil, divided

Salt and freshly ground black pepper

1 pound Yukon gold potatoes, peeled and very thinly sliced

1 large onion, halved and thinly sliced

6 eggs

8 large, thick slices country bread

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