Tortilla Española with Brussels Sprouts Bravas and Paprika Aioli

Tortilla Espanola

with Brussels Sprouts Bravas and Paprika Aioli

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dinner

Tortilla Española is traditionally a Spanish potato omelette. New and improved, this version features a tortilla made from protein-packed garbanzo bean flour, with crispy roasted Brussels sprouts as the centerpiece. When making this dish, it’s ideal to use an oven-safe or cast-iron skillet, although a baking dish works, too.

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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
810
FAT
51g
CARBOHYDRATES
69g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 cup garbanzo bean flour
  2. ½ cup diced piquanté peppers
  3. ¼ cup green olives
  4. 10 oz Brussels sprouts
  5. ¼ cup Follow Your Heart® Vegenaise®
  6. 2 tsp sherry vinegar
  7. 1 tsp smoked paprika
  8. ¼ cup slivered almonds
  9. 1 scallion
  10. 1 tbsp + 2 tsp olive oil*
  11. Salt and pepper*
  12. *Not included
Allergens: Tree Nuts

TOOLS

  • Baking sheet
  • Small skillet
  • 8 x 8 baking dish or oven-safe or cast-iron skillet

INSTRUCTIONS

1
Mix the batter
Add the garbanzo bean flour and 1 cup cold water to a large bowl. Whisk until combined. Add 1 tbsp olive oil, 1 tsp salt, and ¼ tsp pepper and continue whisking until the batter is smooth. Set the oven to broil on high.
2
Bake the tortilla
Roughly chop the piquante peppers and olives and set aside 1 tbsp of each for garnish. Add the remaining peppers and olives to the garbanzo bean flour batter and whisk to combine. Coat a baking dish or oven-safe skillet with 1 tsp olive oil. Pour in the batter and broil the tortilla española until firm to the touch and the edges pull away from the sides of the dish, about 14 to 18 minutes.
3
Roast the sprouts
Trim and halve the Brussels sprouts. Add the sprouts to a baking sheet and toss with 1 tsp olive oil and a pinch of salt and pepper. Arrange the sprouts cut-side down and broil until crispy, about 5 to 8 minutes.
4
Prepare the aioli
Combine the Vegenaise, sherry vinegar, smoked paprika, and a pinch of salt in a small bowl. Whisk the paprika aioli until smooth and set aside.
5
Toast the almonds
Place a small skillet over medium heat and add the slivered almonds. Toast, stirring constantly, until aromatic and browned in spots, about 3 to 4 minutes. Transfer the almonds to a cutting board and roughly chop. Thinly slice the scallion.
6
Serve
Cut the tortilla española into quarters and divide between plates. Top with Brussels sprouts bravas and drizzle with the paprika aioli. Garnish with the reserved piquanté peppers and olives, toasted almonds, and sliced scallions.