Copyright 2002 Blacks Culinary

Par Boil your potatoes till nearly done (about 3-4 minutes) and set aside. To a skillet add 2 tbsp of butter, your potatoes and onions. This is a good place to add additional seasonings you like (sazon goya, cumin), season with salt and pepper. Cook till potatoes and onions are browned to your liking. Add the eggs and using a spatula poke any holes. Cook as long as you can without over browning then using a large plate placed over the skillet, flip the omelet. Finish cooking and remove to a plate. Top with Romesco and Garnish with the cilantro. Easy Romesco Sauce 1 16-ounce jar of Roasted Red Peppers, drained ½ cup Raw or Roasted Almonds (unsalted) ¼ cup Oil-Packed Sun-Dried Tomatoes, rinsed and drained 2 medium-to-large Cloves Garlic, peeled and quartered 1 Tbsp Sherry Vinegar or Red Wine Vinegar 1 tsp Smoked Paprika ½ tsp Fine Sea Salt, to taste ¼ tsp Cayenne Pepper ½ cup Extra-Virgin Olive Oil In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction. Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my Romesco sauce pretty creamy, but you might prefer it with a more chunky texture). Taste and add additional salt (up to ¼ teaspoon) if it doesn’t quite knock your socks off yet. Serve immediately, or store in a jar in the refrigerator for 7 to 10 days.