Spanish-Style Tortilla with Root Vegetables Recipe

Ingredients

• 1 green bell pepper (seeded and quartered)
• 1 poblano pepper (seeded and halved)
• 1 tomatillo (husk removed, rinsed and halved)
• 3 tbsps extra-virgin olive oil
• ½ cup whole almonds, walnuts, hazelnuts, pepitas (pumpkin seeds), or pine nuts
• 2 cups fresh spinach leaves
• 1 Medjool date (pitted and coarsely chopped)
• 2 tbsps sherry vinegar
• ¼ tsp smoked paprika
• Salt and black pepper
• ½ lb Yukon Gold potatoes (peeled, quartered, and thinly sliced)
• 1 parsnip (peeled and thinly sliced into coins (see Tip))
• 1 small turnip (peeled, quartered, and thinly sliced)
• 1 small sweet potato (peeled, quartered, and thinly sliced)
• 1 tsp coarse salt (plus a pinch)
• ¾ cup extra-virgin olive oil
• 1 small onion (thinly sliced)
• 6 large eggs
• 2 tbsps Whole30-compatible chicken broth