Tortilla Española With Blistered Cherry Tomato Romesco

 Inspired by Rick Martinez

• 1 medium white onion, very thinly sliced
  
• 1 medium red bell pepper, very thinly sliced
  
• Kosher salt and freshly ground black pepper
  
• 1 cup extra-virgin olive oil, divided
  
• 1 1/2 pounds waxy potatoes, unpeeled and very thinly sliced
  
• 8 large eggs, beaten to blend
  
• 1 pint cherry tomatoes
  
• 6 cloves garlic, skin-on
  
• 1/2 cup raw almonds
  
• 1 to 2 tablespoons sherry or red wine vinegar
  
• 1 to 2 tablespoons pimentón (smoked Spanish paprika), to taste
• Toss onion and bell pepper in a large bowl with 1 ½ teaspoons salt, ½ teaspoon pepper and ½ cup oil until completely coated. Heat a 10-inch nonstick skillet over medium heat and cook onion mixture, tossing occasionally, until vegetables are very tender but have not taken on any color and all of the juices have evaporated, 8 to 10 minutes.
• Meanwhile, toss potatoes in the same large bowl you used for the onion and bell peppers (no need to clean it out) and toss with remaining ½ cup oil, 1 ½ teaspoons salt and ½ teaspoon pepper until completely coated. When onion and bell peppers are tender, add to potatoes and toss until completely combined. Return to same skillet and continue to cook on medium low heat, covered, turning potatoes over (about every 8 minutes), using a flexible silicone spatula to gently lift potatoes from the bottom and flip to cook the other side. Continue cooking until potatoes are tender but are still holding their shape, about 20 to 25 minutes. Carefully pour out about 1/3 cup oil into a heatproof bowl. Reserve for romesco.
• Slowly pour eggs over top, using the spatula to lift potatoes to allow eggs to coat all of the vegetables. Gently shake pan, allowing the egg mixture to get into all of the nooks and crannies. Cover and cook on medium low until eggs are completely set, occasionally checking and shaking pan, until completely cooked through, about 15 minutes. Increase heat to high and cook for 1 minute, remove from heat and shake pan to release the eggs from the pan and let sit, covered until ready to serve. It tastes best after a 15 minute rest, but is also great at room temperature
• Meanwhile, make the romesco. Arrange a rack in the center of the oven and preheat to 450°F. Line a rimmed baking sheet with aluminum foil and place tomatoes and garlic on it. Roast in the oven until tomatoes are blistered and lightly charred in spots and garlic is soft, 10 to 15 minutes. Add almonds to tray and continue to roast until nuts are browned and fragrant, 5 to 8 minutes more. Let sit until cool enough to handle. Remove and discard garlic skin.
• Transfer tomatoes, garlic and almonds to a food processor or mortar and pestle and pulse or grind until a semi-smooth paste forms. Transfer to a medium bowl and stir in 1 tablespoon vinegar, 3 tablespoons reserved potato oil, 1 teaspoon salt, and 1 teaspoon pimentón until completely combined. Taste and season with additional salt, vinegar, and pimentón if necessary.
• For serving, flip tortilla onto a serving platter or cutting board. Sprinkle with parsley and serve slices with romesco, Manchego, olives, and crusty bread.