Baked Spanish Omelette

Name: Baked Spanish Omelette
Ingredients: ½ cup/60g almonds; 4 jarred roasted red peppers, well drained and pat dry; 1 clove garlic; 1 ½ Tablespoons/22ml extra-virgin olive oil; ¼ teaspoon fine sea salt; ½ teaspoon paprika; 2 large Japanese sweet potatoes, peeled and thinly sliced; 3 ½ Tablespoons/52ml extra-virgin olive oil (divided use); 1 teaspoon fine sea salt (divided use); 2 garlic cloves, finely minced; 5oz/142g baby spinach leaves; 8 large eggs; ½ cup/113g plain full-fat yogurt (non-dairy coconut yogurt can be used if desired); 1/8th teaspoon freshly ground black pepper