Tortilla Espanola

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.

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.

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.

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.

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.

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.