Spanish Coca With Smoky Romesco And Potatoes Recipes

SPANISH POTATO OMELET (TORTILLA DE PAPA ESPANOLA) WITH ROMESCO SAUCE

Steps:

• For the tortilla:
• 1. In a large skillet over medium-high heat, arrange the onion and potatoes in a flat layer and cover with 1/2 cup olive oil. Cook the vegetables, gently stirring occasionally, until the potatoes are tender but not browned, 7 to 9 minutes.
• 2. Drain the cooked vegetables in a colander set over a bowl until cooled. (The oil collected in the bowl can be used later in the recipe or for another preparation.)
• 3. Place a medium nonstick skillet over medium-high heat and add the remaining 1/4 cup olive oil. In a large bowl, beat the eggs with a pinch of salt. Add the potato mixture to the skillet in a flat layer and then pour the eggs over top. Cook the eggs, pressing the edges into the center as they begin to cook. Once the omelet is set enough, gently shake the pan to keep it from sticking on the bottom. Continue cooking until almost completely set, 6 to 8 minutes. Slide the omelet out onto a large dinner plate and invert it back into the pan to finish cooking the other side, 2 to 3 minutes more.
• 4. Slide the finished omelet onto a large serving plate and let stand 10 minutes before slicing. Serve warm or at room temperature with Romesco sauce.
• For the romesco sauce:
• 1. Preheat the oven to 350°F. Arrange the almonds, hazelnuts, bread, and garlic in a single layer on a baking sheet. Toast until ingredients are aromatic and lightly browned, 7 to 9 minutes. Set aside to cool. Set the oven to broil.
• 2. Place the peppers and tomatoes cut-side down onto an oiled baking sheet. Broil until the skins of the vegetables are evenly charred and the flesh is tender, 8 to 10 minutes. Immediately transfer the vegetables to a bowl, cover with plastic wrap, and let cool enough to handle. Peel and discard the skins from the vegetables and transfer the flesh to the jar of a blender.
• 3. Add the cooled nuts, bread, and garlic to the blender along with the vinegar, parsley, paprika, olive oil, and salt and pepper to taste. Blend until smooth, adjusting the consistency as needed with olive oil to create a pourable sauce, and serve.

SPANISH COCA WITH SMOKY ROMESCO AND POTATOES

Steps:

• To make the dough, sprinkle the yeast over 1/4 cup of the water and stir to dissolve. Let stand until foamy, about 5 minutes, or until dissolved. Sift the 1 3/4 cups flour and the salt onto a work surface and make a well in the center. Add the yeast mixture, remaining water, and the olive oil. Mix the ingredients in the well together with your fingertips, then gradually draw in flour to make a dough. Knead, dusting with flour as necessary, for 5 to 10 minutes, or until elastic. The dough should be soft, but only slightly sticky. Transfer the dough to an oiled bowl and turn to coat it with oil. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
• Prepare a very hot fire (525° to 550°F) in a wood-fired oven or cooker.
• Knead the dough lightly on a floured board for 2 minutes. Roll into a 9 by 14-inch rectangle, stretching to size with your hands. It should be about 1/2 inch thick. Transfer to an oiled baking sheet and dimple the surface of the dough with your fingertips so it does not puff evenly.
• To make the topping, mix the 1/4 cup olive oil, pimentón, salt, and pepper together in a small bowl and brush half of this mixture generously on the dough. Spread evenly with the romesco sauce, then the green onions and oregano. Brush the edges of the crust with olive oil. Leave in a warm place for 10 to 15 minutes, or until the dough is puffy.
• Bake the bread in the oven for 10 minutes, rotating the pan once to bake evenly. Top with the roasted potatoes and continue to bake until the crust is brown and crisp, about 15 minutes. Remove from the oven and brush the edges of the crust with olive oil. Top with sliced eggs and cut into serving-size slices or squares. Serve warm or at room temperature.