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Spanish Tortilla with Quick Aioli

Serves 2
  • Steps
  • Ingredients

Steps

  • To make the aioli, crack the egg into the beaker of a stick blender and add the remaining ingredients. Insert the stick blender making sure it goes all the way to the bottom of the beaker and blend until emulsified. Gradually move the blender u the beaker until it is nice and creamy.
  • To make omelette, heat a generous amount of oil in a large frying pan over medium high heat. Add the potato – the oil should almost cover all the potato - and cook without stirring for the first few minutes so you don’t break them up. Gently turn the potatoes using a large spoon or spatula and cook until just tender, but don’t let them cook to the point of breaking up.
  • Once the potatoes are cooked, drain off the excess oil. Whisk the eggs in a large bowl. Add the potato mix and season with salt. Refrigerate for 20 to 30 minutes before cooking.
  • Heat a generous splash of oil in a large frying pan over high heat. Add the egg mix and cook for about 8 minutes, or until starting to crisp around the edge and almost set the middle.
  • Put a large plate over the pan and carefully flip it over. Reduce the heat to medium. Slide the omelette back into the pan and cook the other side for another 8 minutes, or until set to your liking.
  • Transfer omelette to a serving plate or board. Serve with aioli, green salad and sangria.