Spanish Potato Omelet with Brava Sauce, Sautéed Spinach & Almonds
This recipe is a riff on a tortilla española; in Spain, a “tortilla” is the same thing as a frittata or egg omelet. Potatoes with spicy brava sauce can be spotted in tapas bars in Spain, and this recipe transforms a small plate into a hearty main meal. Flipping the omelet shouldn’t intimidate - just go for it! If you don’t have a plate large enough to flip the omelet, use a rimless baking sheet. If you prefer your sauce with a smooth consistency, simply blend it with an immersion blender, food processor or regular blender; any leftover sauce freezes beautifully. We enjoyed the omelet with the garlicky greens right on top, but they’re perfectly delicious on their own.