Spanish Tortilla with Almond Romesco

Ingredients

• 1.5 pounds baking potatoes peeled cut into 1/8-inch-thick slices
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black divided freshly ground
• 2 tablespoons cider vinegar 
• 0.1 teaspoon pepper red crushed
• 1 cup egg substitute 
• 3 large eggs 
• 1 teaspoon olive oil extravirgin
• 2 teaspoons olive oil extravirgin
• 1  garlic clove minced
• 1 teaspoon paprika 
• 0.5 cup plum tomatoes seeded chopped
• 1 medium bell pepper red
• 0.3 teaspoon salt 
• 0.5 teaspoon salt divided
• 2 tablespoons slivered almonds toasted
• 2 tablespoons water 
• 1 ounce bread white toasted

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• whisk
• aluminum foil
• broiler
• ziploc bags
• spatula

Directions

1. Preheat broiler.
2. To prepare romesco, cut bell pepper in half lengthwise; discard seeds and membranes.
3. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 20 minutes. Peel and chop bell pepper.
6. Place the chopped bell pepper in a food processor.
7. Add tomato and next 10 ingredients (tomato through bread); process mixture until smooth.
8. Preheat oven to 35
9. To prepare tortilla, combine potato slices and 2 teaspoons olive oil on a jelly roll pan coated with cooking spray. Arrange potato slices in a single layer; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
10. Bake potatoes at 350 for 40 minutes or until tender, turning after 20 minutes.
11. Remove potato slices from oven.
12. Preheat broiler.
13. Combine egg substitute and eggs in a large bowl; stir with a whisk until foamy (about 2 minutes). Stir in potato slices, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
14. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
15. Pour egg mixture into pan, spreading potatoes in an even layer with a spatula. Reduce heat to medium; cook 4 minutes or until edges are set and bottom is lightly browned. Wrap handle of skillet with foil; broil 4 minutes or until set.
16. Remove from oven; invert onto a serving platter. Cool at least 5 minutes or to room temperature before serving with romesco sauce.