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Ingredients

• 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

Description

In Spain, A Tortilla Is A Thin Omelet Served At Room Temperature. Roasted Potato Slices Fill This Version, While A Sharp, Tangy Red Bell Pepper Sauce Tops It. The Sauce Can Be Prepared Up To 3 Days Ahead; Serve Warm, At Room Temperature, Or Chilled. Conti

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