Tortilla Español with Romesco Sauce

Ingredients

• 0.5 teaspoon pepper black
• 2 tablespoons blanched almonds and toasted
• 10 large eggs 
• 1  garlic clove peeled
• 2  garlic cloves minced
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 2 ounces aged manchego cheese grated
• 1 tablespoon olive oil extra-virgin
• 2 teaspoons oregano dried
• 3  bell peppers red
• 0.3 cup shallots finely chopped
• 2 teaspoons sherry vinegar 
• 3 cups yukon gold potatoes diced peeled ()

Equipment

• food processor
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• whisk
• ramekin
• roasting pan
• aluminum foil
• broiler

Directions

1. Preheat broiler.
2. Cut bell peppers 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 paper bag; fold to close tightly.
5. Let stand 20 minutes. Peel and chop.
6. Place chopped bell pepper in a food processor.
7. Add almonds, 1 tablespoon oil, vinegar, 1/4 teaspoon salt, ground red pepper, and 1 garlic clove; process until smooth.
8. Preheat oven to 32
9. Place potato in a medium saucepan, and cover with water. Bring to a boil over medium-high heat. Cook 6 minutes or just until tender.
10. Drain and cool completely.
11. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
12. Add shallots and minced garlic; cook 1 minute, stirring occasionally.
13. Add potatoes; increase heat to medium-high. Cook for 4 minutes or until potatoes are golden brown, stirring occasionally. Cool completely.
14. Coat 10 (4-ounce) ramekins with cooking spray; place in a roasting pan.
15. Add cheese and oregano to potato mixture, and toss well to combine. Divide the potato mixture evenly among prepared ramekins.
16. Combine eggs, 1/2 teaspoon salt, and black pepper, stirring with a whisk until well blended.
17. Pour egg mixture over potato mixture in each ramekin.
18. Add enough hot water to roasting pan to come halfway up sides of ramekins.
19. Bake at 325 for 25 minutes or until set. Run a knife around outside edges of tortillas.
20. Serve with romesco sauce.
21. Sprinkle with parsley, if desired.