Make this ahead, then warm it to serve with other tasty nibbles.
Ingredients
- 30 ml olive oil
- 500 g waxy potatoes, unpeeled, sliced
- 1 onion, finely sliced
- 1 sprig rosemary
- 1 garlic clove, bashed
- 6 large free-range eggs
- 2 tbsp whole milk
- Shaved Manchego cheese, flaked sea salt and chopped parsley, to serve
- For the aioli:
- 1 medium free-range egg yolk
- 1 garlic clove, crushed
- Small pinch saffron threads
- 1 tsp white-wine vinegar
- 75 ml olive oil
- 50 ml vegetable oil
- Juice 1⁄2 lemon, plus wedges to serve
- You will need:
- 20 cm frying pan
Instructions
1 For the aioli, combine the egg yolk, garlic, saffron and vinegar in a small food processor with a pinch of salt. Whizz to combine then, with the motor running, slowly pour in the oil, in a thin stream, until thick and creamy. Taste and season with salt and lemon juice.
2 For the tortilla, heat the oil in the frying pan over a medium heat. Add the potatoes and fry for 10 min, stirring until tender but not coloured. Add the onion, rosemary, garlic and some salt, and fry for 10 min
to soften.
3 In a bowl, beat the eggs with the milk and season. Tip in the potatoes and onion, discarding the rosemary and garlic. Mix well.
4 Return everything to the pan, reduce the heat to low and cook for 10–15 min, until firm around edges but a bit runny in the middle.
5 Remove from the heat, hold a plate over the pan and carefully invert the tortilla. Slide the tortilla off the plate and back
into the pan, and cook for 5–10 min more. Turn out onto a serving board to cool.
6 Cut the tortilla into cubes, sprinkled with flaked sea salt, shaved Manchego cheese and parsley. Serve with the aioli and any other tasty nibbles.
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Feature Image: W&H
