Spanish “tortilla” with roasted fennel–citrus salad and Marcona almonds

Heat the oven to 425°F.

• Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise.
• Peel and thinly slice enough onion to measure 1½ cups [3 cups]; set aside 1¼ cups [2½ cups] for the tortilla.

On a sheet pan, drizzle the fennel and ¼ cup [½ cup] onion with 1 to 2 teaspoons oil, season with salt and pepper, and toss to coat. Spread in an even layer and roast until the fennel and onion are tender and lightly browned, 5 to 8 minutes. Transfer to a large bowl; keep the oven set at 425°F.
While the vegetables roast, start the tortilla.

• Scrub or peel the potatoes; cut the potatoes into ¼-inch-thick slices.
• In a medium bowl, stir together the chickpea flour, 1 tablespoon [2 TBL] oil, and ¾ cup [1½ cups] cold water; season with salt and pepper.

In a medium [large] ovenproof frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the potatoes and the remaining 1¼ cups [2½ cups] onion, season generously with salt and pepper, and cook, stirring occasionally, until the potatoes are browned and tender and the onion is softened, 6 to 8 minutes.
Using a spatula or wooden spoon, scrape the chickpea batter into the pan and stir to coat. Spread the mixture to the edges in an even layer. Cook over medium-high heat until the edges of the tortilla are cooked and the center is almost set, 3 to 4 minutes. Transfer to the oven and cook until the tortilla is completely set, 4 to 6 minutes. Remove from the oven and cut the tortilla into wedges.
While the tortilla cooks, prepare the remaining ingredients.

• Using your hands or a sharp knife, peel the orange; working over the bowl with the roasted fennel and onion, cut along both sides of each segment to release the segments from the membrane into the bowl. Alternatively, cut the fruit in half crosswise and separate each half into segments. Discard any seeds.
• Trim the root end from the lettuce; coarsely chop the leaves.
• Coarsely chop the almonds.
• Coarsely chop the olives.
• Strip the parsley leaves from the stems; coarsely chop the leaves.

To the bowl with the roasted fennel mixture, add the lettuce, almonds, olives, and parsley and toss to combine. Season to taste with salt and pepper.

Transfer the tortilla wedges and salad to individual plates. Drizzle as much red pepper vinaigrette as you like over the salad and serve any remaining vinaigrette on the side.