Spanish Potato and Spinach Tortilla with Red Pepper Sauce

Ingredients

• 2 cups baby spinach leaves 
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon dry-roasted almonds coarsely chopped
• 2 large egg whites 
• 6 large eggs 
• 2  garlic cloves crushed
• 0.1 teaspoon ground pepper red
• 2 tablespoons half-and-half 
• 0.8 teaspoon kosher salt divided
• 2 tablespoons olive oil extra-virgin divided
• 8 ounces potatoes red cut into (1/8-inch-thick) slices ( 2 medium)
• 3 ounces bottled roasted bell peppers red rinsed drained
• 1 cup water 

Equipment

• food processor
• bowl
• frying pan
• whisk
• broiler

Directions

1. Preheat broiler to high.
2. Combine bell peppers, almonds, 1 tablespoon oil, 1/4 teaspoon salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.
3. Combine the potatoes and 1 cup water in a skillet over medium-high heat. Bring to a boil. Cover, reduce heat to low, and simmer 4 minutes or until potatoes are just tender.
4. Drain.
5. Combine half-and-half, remaining 1/2 teaspoon salt, black pepper, eggs, and egg whites in a medium bowl, stirring well with a whisk.
6. Heat a 10-inch ovenproof skillet over medium-high heat.
7. Add remaining 1 tablespoon oil to pan; swirl to coat.
8. Add potatoes to pan; saut 4 minutes or until browned.
9. Add spinach; saut for 1 minute or until spinach wilts. Reduce heat to medium-low.
10. Add egg mixture to pan; cover and cook for 4 minutes, gently shaking pan occasionally. Broil tortilla 4 minutes or until top is lightly browned and center is set. Cool slightly; serve with red pepper sauce.