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Spanish Tortilla with Aioli

Spanish Tortilla with Aioli

Prep time: 40 minServes: 6

Pairs with

Spanish tortilla at room temperature with aioli — a crisp white, sparkling or rosé. This is tapas, not dinner. Drink whatever you've got.

Ingredients

  • 600g potatoes, peeled and thinly sliced
  • 1 large yellow onion, thinly sliced
  • 6 eggs
  • 200ml olive oil
  • Salt
  • Aioli: 2 garlic cloves, 1 egg yolk, 200ml olive oil, lemon juice, salt

Method

  1. 11. Gently cook the potatoes and onion in the olive oil on medium heat for 15–20 minutes until soft (not brown).
  2. 22. Drain the oil (save it — it's wonderful). Whisk the eggs, season.
  3. 33. Mix eggs and potato mixture.
  4. 44. Pour into a pan with a little of the saved oil. Cook on medium heat 8 minutes.
  5. 55. Flip the tortilla using a plate. Cook 5 minutes more.
  6. 66. Serve at room temperature with aioli.