Spanish Coca With Smoky Romesco And Potatoes Recipes

SMOKY SPANISH POTATOES AND EGGS

Steps:

• Preheat oven to 450°F. Place potatoes on a sheet pan and drizzle with 2 Tbsp. olive oil and season with 1 tsp. kosher salt. Toss to coat. Spread into an even layer and roast, tossing halfway through, until tender and starting to brown, 25 minutes.
• While the potatoes roast, in a large, oven-safe skillet, heat 1 Tbsp. olive oil over medium-high. Add onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add chiles, sauce, tomato paste, paprika, and cumin and cook, stirring frequently, until the onions are coated and the mixture has darkened slightly, 1 to 2 minutes. Turn off heat and immediately add sherry vinegar; scrape up any browned bits on the bottom of the pan and stir to combine.
• Transfer the onion-chiles mixture to a food processor or blender (reserve the pan; there's no need to wash it). Add the tomato and season with black pepper and ¾ tsp. salt. Pulse, scraping down the sides of the food processor as needed, until the mixture forms a mostly smooth, thick paste.
• Reduce oven temperature to 375°F. Transfer roasted potatoes to the reserved skillet; add the sauce and stir to thoroughly coat. Use a spoon or spatula to create three wells in the potato mixture; drizzle 2 tsp. olive oil between the three wells. Crack an egg into each well and season with salt and pepper. Bake until the whites of the eggs are set but the yolk is still runny, about 6-8 minutes. Top with chopped parsley and mayonnaise before serving.

SPANISH COCA WITH SMOKY ROMESCO AND POTATOES

Steps:

• To make the dough, sprinkle the yeast over 1/4 cup of the water and stir to dissolve. Let stand until foamy, about 5 minutes, or until dissolved. Sift the 1 3/4 cups flour and the salt onto a work surface and make a well in the center. Add the yeast mixture, remaining water, and the olive oil. Mix the ingredients in the well together with your fingertips, then gradually draw in flour to make a dough. Knead, dusting with flour as necessary, for 5 to 10 minutes, or until elastic. The dough should be soft, but only slightly sticky. Transfer the dough to an oiled bowl and turn to coat it with oil. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
• Prepare a very hot fire (525° to 550°F) in a wood-fired oven or cooker.
• Knead the dough lightly on a floured board for 2 minutes. Roll into a 9 by 14-inch rectangle, stretching to size with your hands. It should be about 1/2 inch thick. Transfer to an oiled baking sheet and dimple the surface of the dough with your fingertips so it does not puff evenly.
• To make the topping, mix the 1/4 cup olive oil, pimentón, salt, and pepper together in a small bowl and brush half of this mixture generously on the dough. Spread evenly with the romesco sauce, then the green onions and oregano. Brush the edges of the crust with olive oil. Leave in a warm place for 10 to 15 minutes, or until the dough is puffy.
• Bake the bread in the oven for 10 minutes, rotating the pan once to bake evenly. Top with the roasted potatoes and continue to bake until the crust is brown and crisp, about 15 minutes. Remove from the oven and brush the edges of the crust with olive oil. Top with sliced eggs and cut into serving-size slices or squares. Serve warm or at room temperature.