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Spanish Tortilla with Favas, Asparagus, and Romesco
Preparation info
- Makes
2
servings - Difficulty
Easy
Appears in
By Ivy Manning
Published 2015
This Spanish egg-and-potato dish gets an update here with buttery fava beans and a sweet-smoky red pepper dip. Serve warm or at room temperature with a butter lettuce salad with grated Manchego cheese.
Ingredients
- Jarred roasted red bell peppers,
1 cup 6 oz 185 g - Marcona almonds
Method
- In a blender or food processor, combine the roasted peppers, nuts, vinegar, garlic, and paprika with 1 tablespoon oil and blend until smooth. Set aside.
- In a small saucepan, cover the potatoes with cold water by 2 inches (5 cm). Add 1 teaspoon salt, bring to a simmer over medium heat, and cook until easily pierced with a fork, 4 minutes. Drain and set aside. Re
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