► Preheat the oven to 400F. Toss the potato slices with a large drizzle of olive oil and a sprinkle of salt. Arrange in a single layer on a parchment lined baking sheet. Roast for 20-25 minutes, flipping halfway.
► Combine the sun-dried tomatoes and sherry vinegar in a small bowl. Let sit for a few minutes until the tomatoes have absorbed some of the vinegar.
Add the roasted bell pepper, almonds, soaked sun-dried tomatoes and remaining vinegar, paprika, garlic and shallot into the base of a food processor. Pulse a few times. Drizzle olive oil into the top of the food processor while it’s running until the sauce is a spreadable consistency. Season to taste.
► Saute the onion in a small (8-inch) nonstick pan. Season to taste.
► Once the potato slices have cooled slightly, remove and overlap with the diced onion - filling the inside of the same nonstick pan. Whisk the eggs together in a small bowl. Pour overtop the potato/onion and cook over medium high until the base is mostly set. Flip it upside down (using a plate to help if needed.) Cook for another minute or two until set.
► Transfer onto a plate. Top with romesco sauce, Cowgirl Creamery Mt. Tam, and chopped herbs of your choice.