Spanish Tortilla (Tortilla Espanola) with Salsa Romesco - Fiery Foods & Barbecue Central

Ingredients

• 3 pounds (approximately 10 medium-size potatoes, peeled and sliced into 1/8-inch thick slices
• 1/3 cup olive oil, virgin Spanish olive oil, preferred
• 1 medium-size onion, thinly sliced
• 6 eggs, beaten
• 1/4 teaspoon salt
• 1 dried ancho chile, stem and seeds removed
• 2 dried red New Mexican chiles, stems and seeds removed
• ½ cup blanched, silvered almonds
• 5 large cloves garlic, unpeeled
• 2 tomatoes, unpeeled
• ½ cup red wine vinegar
• Salt and freshly ground black pepper
• Cuisine Spanish