Spanish Potato and Spinach Tortilla with Red Pepper Sauce

INGREDIENTS

1/2 cup

bottled roasted red bell peppers (about 3 ounces), rinsed and drained

1 tbsp

dry-roasted almonds, coarsely chopped

2 tbsp

extra-virgin olive oil, divided

3/4 tsp

kosher salt, divided

1/8 tsp

ground red pepper

garlic cloves, crushed

8 oz

red potatoes (about 2 medium), cut into (1/8-inch-thick) slices

1 cup

water

2 tbsp

half-and-half

1/2 tsp

freshly ground black pepper

large eggs

large egg whites

2 cups

baby spinach leaves