Spanish Tortilla with Pepita Romesco

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A new season brings new reasons to celebrate. Looking for something different and exciting? For the next few weeks, you’ll find it here. I’ll share recipes for your holiday table or get-together that are perfect to enjoy at home or to make and take to all your springtime gatherings. Starting with something tapas-style that is so delicious you’ll think you were dining out.   

Gluten-free, plant-based, nut-free, and with zero eggs, this Spanish Tortilla with Pepita Romesco is perfect for all your spring gatherings, whether they’re a wedding or baby shower, book club, or brunch. You can make it well ahead of time, so it’s also nice for a luncheon, offered as an appetizer, or to serve for an easy dinner. Serve it warm or at room temperature, it also reheats well. I can’t wait for you to try it. This recipe is absolutely delicious. 

A Spanish tortilla is something of a cross between an omelet, hash browns and a frittata. Because this one is made with chickpea flour instead of eggs, it reminded me alot of the socca I ate in Nice. Except it was even better, which I didn’t think was possible. (I love socca.)

Heads up: the chickpea batter needs to sit at room temperature for at least an hour, so allow yourself ample time for this. You can make the batter a few days ahead and keep it refrigerated for 2 to 3 days, but let it warm on the counter for 1 hour before using. If you chose to just make it along with your recipe, aim to use it within 2 hours, because it contains milk and you don’t want to risk foodborne illness. 

If you have a kitchen scale, it’s the best way to measure chickpea flour. If you are measuring with traditional measuring cups, the technique differs from the one used to measure all-purpose flour. Spoon the chickpea flour into the cup and gently press down on the flour with the back of the spoon. Repeat until the cup is full to slightly overflowing, then slide a straight-edged utensil across the top to level off the extra. You can find chickpea flour alongside the other flours in most grocery stores, especially if they carry Bob’s Red Mill products, which is the brand I used. 

Just like cornbread, chickpea flour loves cast iron and this recipe is right at home in your cast iron skillet. Take the easy way out and use frozen shredded hash browns instead of shredding your own Yukon Gold potatoes. I used a little less red onion, about 1/2 heaping cup, because I was worried it might be too strong, and I cooked the potatoes and onions long enough to get the potatoes a little browned. 

If you are using packaged fresh spinach, half of your 6-ounce bag will yield 3 cups. At least that’s what the bag says it would be. I didn’t bother with tearing the leaves, just tossed them in and let them wilt down. Once under the broiler, I didn’t feel like the top was browning enough, so I moved the rack closer to the broiler to finish it. 

You can make the Pepita Romseco in your blender, which is what I did because I didn’t want to haul out – or wash – my food processor. Instead of the traditional bread and roasted almonds, you’ll use fragrant toasted pepitas and chickpea flour, which again is a plus if you need something gluten-free or nut-free to serve. 

I love the smoky, vibrant flavor of pimentón – the smoked paprika made from dried and ground red peppers that is a staple in Spanish cuisine – so much, that I have quite a few tins in my pantry. Try the spice aisle of your grocery store, or head to World Market, where I’m pretty sure I’ve bought some in the past. This romesco is seriously swoonworthy and I can’t wait to use what’s left as a dip, spread, or sauce for fish, veggies, or pasta. Try it. You’ll like it! 

Spanish Tortilla with Pepita Romesco

• 1 1/4 cups (150 grams) chickpea flour
• 3/4 cup milk (can be dairy-free, if needed)
• 1/2 cup water
• 1 teaspoon fine sea salt 
• 1 teaspoon pimentón (hot smoked paprika)
• 3 Tablespoons olive oil
• 2 1/2 cups peeled, shredded Yukon Gold potatoes 
• 1 cup chopped red onion 
• 3 cups roughly torn baby spinach leaves 
• Pepita Romesco (recipe follows)

Combine chickpea flour, milk, water, sea salt, and pimentón in a medium bowl and whisk together. Let stand at room temperature for at least 1 hour. 

Position broiler rack in oven, 8 inches from the heat source. In a  9- or 10-inch ovenproof skillet (preferably cast iron), heat the olive oil over medium-high heat. Add potato and onion; cook, stirring for 8 to 10 minutes, until softened. Set oven to high heat broil, 500º F to 550º F. Add spinach to skillet and cook, stirring for 1 to 2 minutes longer, until spinach is wilted.

Reduce heat to medium and pour in batter; cook, without stirring, for 3 to 5 minutes, until just beginning to set. Place skillet under broiler and broil for 4 to 8 minutes, until center of tortilla is set and edges are a deep golden brown. Slide out of pan and onto a cutting board to cut into wedges. Serve with romesco on the side. 

Pepita Romesco 

• 1/3 cup pepitas (green pumpkin seeds)
• 3 Tablespoons (22.5 grams) chickpea flour
• 1 12-ounce jar roasted red bell peppers, drained
• 1/4 cup extra-virgin olive oil
• 1 1/2 Tablespoons red wine vinegar
• 1 clove garlic, coarsely chopped
• 1 teaspoon sweet or hot smoked paprika (pimentón)
• 1/2 teaspoon ground cumin
• fine sea salt

Combine pepitas and chickpea flour in a medium non-stick skillet set over medium-high heat, stirring and cooking for 3 to 6 minutes, until pepitas are toasted (they will make a pop and puff up) and flour is deep golden brown and fragrant. Immediately transfer to a food processor (or blender). Cool for 5 minutes. 

Add roasted peppers, olive oil, vinegar, garlic, paprika, and cumin to the food processor (or blender). Process until blended, Season sauce with salt to taste. Store in an airtight container in the refrigerator for up to 2 weeks.

-Camilla V. Saulsbury, The Chickpea Flour Cookbook