TORTILLA SAUCE RECIPES RECIPES

Steps:

• Heat oil in a deep stockpot over medium-high heat until almost smoking, 2 to 4 minutes. Add potatoes and onion; they should be mostly covered with oil. Season with 1 1/2 teaspoons salt. Cook, stirring occasionally and maintaining a gentle simmer, until potatoes are just fork-tender, 8 to 12 minutes; do not overcook.
• Drain potato-onion mixture in a colander; reserve oil for another use or discard. Allow to cool for a few minutes, then taste and season with more salt, if needed.
• Meanwhile, crack eggs into a large bowl and season with remaining 1/2 teaspoon salt; whisk until well beaten. Add potato-onion mixture and toss to coat.
• Heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon olive oil, then pour in egg-potato mixture. Level it with a spatula and cook for 1 minute. Reduce heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the outer edges to make sure it's not sticking and to help it form its shape.
• Once it starts to firm up around the edges and in the center (although it will still be a little runny), place a large plate over the skillet. Flip the omelet onto the plate, then slide it back into the skillet. Use the spatula to help press the edges in and under, to maintain a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it feels set in the center and a knife inserted in the center comes out clean, 2 to 3 more minutes.

Steps:

• Preheat broiler.
• Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 20 minutes. Peel and chop. Place chopped bell pepper in a food processor. Add almonds, 1 tablespoon oil, vinegar, 1/4 teaspoon salt, ground red pepper, and 1 garlic clove; process until smooth.
• Preheat oven to 325°.
• 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. Drain and cool completely.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add shallots and minced garlic; cook 1 minute, stirring occasionally. Add potatoes; increase heat to medium-high. Cook for 4 minutes or until potatoes are golden brown, stirring occasionally. Cool completely.
• Coat 10 (4-ounce) ramekins with cooking spray; place in a roasting pan. Add cheese and oregano to potato mixture, and toss well to combine. Divide the potato mixture evenly among prepared ramekins. Combine eggs, 1/2 teaspoon salt, and black pepper, stirring with a whisk until well blended. Pour egg mixture over potato mixture in each ramekin. Add enough hot water to roasting pan to come halfway up sides of ramekins. Bake at 325° for 25 minutes or until set. Run a knife around outside edges of tortillas. Serve with romesco sauce. Sprinkle with parsley, if desired.