Spanish Tortilla with Romesco Sauce

Whole30 | Gluten-Free | Vegetarian | Dairy-Free | Nut-Free

One of my favorite recipes my mom made for us growing up was her Spanish tortilla. My grandmother, who’s from Madrid, taught her how to make it, and my mom did the same for me. While the technique may seem tricky, Spanish tortilla is, at its core, a simple dish we can all master. Even better, it’s naturally Paleo and Whole30-compliant.

Serves 4 to 6

• For the Spanish tortilla:
• 1½ cups plus 2 tablespoons extra-virgin olive oil
• 2 pounds yellow potatoes, peeled and sliced into ⅛- to ¼-inch-thick discs
• 1 medium yellow onion, chopped (about 1 cup)
• 1 teaspoon salt
• 6 large eggs, beaten
• For the romesco sauce:
• 1 red bell pepper
• ½ cup 1-Minute Mayonnaise
• 3 garlic cloves
• 1¼ teaspoons salt
• ¼ cup chopped fresh parsley, for garnish

For the Spanish tortilla: In a large Dutch oven or stockpot over medium heat, heat 1½ cups of the olive oil. Add the potatoes, onion, and salt and stir to coat with the oil. Cook, stirring occasionally, until the potatoes are tender and golden brown, 20 to 25 minutes. Remove from the heat and transfer to a large bowl.

In a 10-inch nonstick skillet over medium-low heat, heat the remaining 2 tablespoons oil. Add the cooked potatoes and onion to the pan and pour the eggs over the top. Using a spatula, gently stir the mixture to fully incorporate the eggs and vegetables. Cook, stirring occasionally, until the eggs start to set, 2 to 3 minutes. Cook, without stirring, until the edges have begun to set and most of the tortilla has cooked through, 9 to 11 minutes.

Using a spatula, gently loosen the sides of the tortilla from the pan. Place a large plate facedown over the pan. Turn the pan and plate over together to cleanly flip the tortilla onto the plate. Carefully slide the tortilla back into the pan, uncooked-side down, and cook for 4 to 5 minutes more. Slide the tortilla onto the plate and let cool for 10 minutes.

For the romesco sauce: Hold the red pepper directly over the flame of a gas stovetop or set it under the broiler until each side is charred, about 2 minutes per side. Wrap the charred red pepper in a wet paper towel and let it sit for 15 minutes. Remove and discard the charred skin, stem, and seeds. Transfer the flesh to a blender or a food processor. Add the mayonnaise, garlic, and salt and blend on high for 10 to 20 seconds, until the sauce is well combined. (Alternatively, combine the ingredients in a medium bowl and blend using an immersion blender or handheld mixer.)

To serve, slice the tortilla into wedges, top with some of the roasted red pepper sauce, and sprinkle with the parsley.