Tortilla Squares With Romesco Sauce Recipe
A classic Spanish choice. Overstuffed egg and potato omelet squares topped with a rich tomato, pepper and almond sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Omelet Squares
Method
Omelet Preparation
- 1
Cook the Potatoes and Onions
In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook until tender and golden, about 10-12 minutes. Add chopped onions and continue cooking until they are soft.
- 2
Make the Omelet
In a large bowl, whisk together eggs, salt, and black pepper. Pour the egg mixture over the cooked potatoes and onions. Cook on medium-low heat until the edges set, then carefully flip to cook the other side, about 5 minutes.
- 3
Cut and Serve
Once the omelet is fully cooked, remove from heat and let cool slightly before cutting into squares. Serve topped with the prepared Romesco sauce and garnish with chopped parsley.
