Spanish Tortilla with Garlic Aioli

So, here is the first time I made this Spanish Tortilla, and I'm quite pleased with the way it turned out. The recipe is in no way a new or innovative recipe — it's a classic Spanish tapa found in every tapa bar I visited in Spain while there for my college degree (take me back!). I'm eating leftovers cold from the fridge right now, dreaming about the streets of Barcelona and the flowers at The Alahramba, and every bite is soooo snackable. The recipe might seem a little daunting, what with (ahem) five paragraphs, but pour yourself a (big) glass of wine, turn on some Florence & the Machine, and use up those Farmer's Market potatoes. You'll be glad you did. 

I took, let's say, a more refined approach by making a quick garlic aioli for dipping, but four-year-olds are tempted into eating Spanish Tortilla because it's smeared with ketchup (proven). The aioli is mayo, garlic, chives, lemon juice, salt and pepper. The sauce is a MUST for these potatoes, making them beyond dreamy. You could serve this while entertaining, or bring slivers to a picnic, or make at the start of the week and have leftovers all week long. Leftovers might've been the best part, straight from the fridge, cold. Nom. 

Make sure to leave a comment about your culinary adventures, I want to know you're out there!

Xo, Becki

Printable Recipe Here

Spanish Tortilla

Yield: Approximately 2 dozen 2" pieces

1 cup olive oil, divided
1 medium-sized white onion, sliced
3 cloves garlic, minced
5 large russet potatoes, peeled
5 eggs
1/8-1/4 teaspoon cayenne pepper
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
Garlic aioli, for serving

Heat 1/2 cup olive oil in a large non-stick skillet over medium heat on the stove top. Add onion and cook until slightly softened, about 3-4 minutes. Stir in garlic and cook for a minute. 

Meanwhile, peel potatoes and slice 1/8" thick in a food processor or using a mandolin. Add sliced potatoes to same skillet, season with salt and pepper, stir to combine. Cover loosely to quicken cooking time, stirring gently every 2-3 minutes, or so, being careful not to break the potatoes. Cook until potatoes are fork tender, about 10 minutes. A tablespoon or two of water can be added to the skillet if sticking occurs. 

Crack eggs into a bowl that can accommodate all the potatoes, as well. Season eggs with cayenne, smoked paprika, salt and pepper, whisk until frothy. Set aside until potatoes are finished cooking. When potatoes are fork tender, slowly pour into the egg mixture and fold potatoes in. Mixture should be soupy. 

Preheat the same skillet (wipe out, if necessary) over moderate heat with some olive oil. Pour the potato/egg mixture in and cook until golden brown on the bottom, about 10 minutes. Give the skillet a gentle shake every 2 minutes, or so, to release the tortilla from bottom of the pan. Lower the heat halfway through to prevent over-browning. 

Give a peek to the bottom of the tortilla and eyeball the center — little air bubbles should be bubbling through, the edges should look golden — you're ready to flip this baby. Working fast and determinedly, invert unto a large cutting board. Wipe out skillet, pour in remaining olive oil and heat over moderate heat. Once the oil looks hot slide the tortilla back in the pan, pressing down with a spatula to flatten the tortilla. Cook for another 5-7 minutes, or until cooked through, but don't overcook. Remove from heat and allow to cool for 10 minutes. Remove from skillet onto cutting board and slice into 2" pieces. Serve room temperature with garlic aioli. Or, attempt to con the four-year-old into eating refined food by smearing slices with ketchup. 

Quick Garlic Aioli

1/2 cup real mayonnaise
1 small garlic clove, crushed

2 tablespoons lemon juice

3 tablespoons chives, chopped

Pinch kosher salt and pepper

Combine all ingredients in a small bowl. Stores for several days in the refrigerator. Serve with Spanish Tortilla.  

Recipe Adapted from: