Spanish Tortilla with Favas, Asparagus, and Romesco

Name: Spanish Tortilla with Favas, Asparagus, and Romesco
Yield: Makes 2 servings
Cuisine: Spanish
Ingredients: Sea salt and freshly ground pepper; Marcona almonds or slivered toasted almonds, 2 tablespoons; Fava bean pods, 2½ lb (1.25 kg) (about 1¼ cups/7¼ oz/230 g shelled beans); Extra-virgin olive oil, 2 tablespoons; Sherry vinegar or red wine vinegar, 1½ teaspoons; Garlic, 1 teaspoon minced; Sweet smoked paprika, ¼ teaspoon; Jarred roasted red bell peppers, 1 cup (6 oz/185 g) drained; Large eggs, 8; Green onions, 2, thinly sliced; Yukon gold potatoes, 3, cut into ⅛-inch (3-mm) slices

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

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) drained
Marcona almonds

Europe
Spain
Dinner
Vegetarian
Spring
Gluten-free
Mediterranean

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