Spicy Romesco sauce with potatoes (Salsa Romesco con patatas.

5 large chillies
10 roasted almonds
6 roasted hazelnuts 
1 cup extra-virgin olive oil
1 thick slice of country bread
3 tomatoes 
1 clove garlic
parsley
1/2 lemon juice
1 tablespoon of white wine
salt



Remove the seeds and stems from the chillies. Soak in warm water, and after 10 minutes dry them with paper towels. 

In a frypan heat 2 tablespoons of olive oil and fry the slice of bread on both sides until golden brown. Let it cool and cut it in cubes and set aside.

High heat the pan with 2 tablespoon olive oil and the chiles. Cook for a minute and add the tomatoes chopped. Season and stir constantly until the tomato juices have evaporated.

In a grinder place the almonds, hazelnuts and fried bread. After 1 minute add the peeled garlic clove, grind for 1 minute and add also the tomato mixture from the pan, parsley, lemon juice and white wine. Grind meanwhile adding 1 cup of olive oil until getting an homogeneous mixture.  Season to taste. 
Tips_ Romesco sauce will separate into solids and oil, it is normal. It can be stored for 2 weeks in the fridge.

10 - 12 small and fresh potatoes (peeled or unpeeled)
3 tablespoons of olive oil
2 bay leaves
6 springs thyme
1 teaspoon of kosher salt 
ground black pepper


Place the potatoes in a roasting pan. Add the olive oil, bay leaves, thyme sprigs and salt. Cover with aluminum foil and roast over low eat for about 30 - 40 minutes. 

Set to tomatoes in a serving plate, and spread the romesco sauce over the potatoes and season to taste.