Recipes
Tortilla Española with Spicy Aioli (gluten free, vegetarian)
By: Nancy
Recipe posted by Erin Swing - The Sensitive Epicure http://thesensitiveepicure.blogspot.com/2009/05/tortilla-espanola-with-spicy-aioli.html ___________________________ "Tortilla Española (Spanish omelet, or tortilla de patatas) is a crowd pleasing appetizer - a dense frittata-like dish that consists of only eggs, potatoes, onions, olive oil, and seasonings. It is simply delicious and easy to make and serve. I like to serve it at room temperature with some spicy aioli on the side."
Details
Ingredients
Tortilla:- 1/2 cup Olive Oil
- 5-6 medium (~2 lbs) Russet Potatoes peeled and thinly sliced
- 1-2 medium (~1 lb) Yellow Onions cut into small dice
- 10 Large Eggs
- 1 tablespoon Salt to taste
- 1/2 teaspoon White Pepper to taste
Spicy Aioli:- 1/3 cup Mayonnaise
- 1/8 teaspoon Garlic Powder to taste
- 1/8 teaspoon Ground Chipotle pepper (or Cayenne) to taste
- 1/3 cup Mayonnaise
- 1/8 teaspoon Garlic Powder to taste
- 1/8 teaspoon Ground Chipotle pepper (or Cayenne) to taste
Directions
Tortilla:
- Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking and add potatoes, onion, and half of salt. Cook over moderately low heat, stirring occasionally, until vegetables are very tender but not colored, about 20 minutes.
- Drain vegetables in a large colander set over a bowl and cool 5 minutes.
- Lightly beat eggs in a large bowl. Gently stir in vegetables with 1 tablespoon oil, salt, and pepper to taste.
- Return 1 tablespoon oil to skillet and add mixture, pressing potatoes flush with eggs. Cook over low heat, covered, 12 to 15 minutes, or until almost set.
- Turn off heat and let stand, covered, 15 minutes. Shake skillet gently to make sure tortilla is set on bottom and not sticking to skillet.
- Invert tortilla onto a large flat plate or cookie sheet and slide back into skillet, bottom side up. (Alternatively, especially if top is still loose at this point, slide tortilla onto plate/sheet first. Cover it with skillet and invert tortilla back into skillet.)
- Round edge with a rubber spatula and cook over low heat, covered, 15 minutes more, or until set.
- Slide tortilla onto a serving plate and serve warm or at room temperature.
- Put mayo into a small bowl, using a rubber/silicone spatula. Mix in the garlic and chipotle to taste, adding salt if needed. Remember, the flavors will bloom over time - so make and allow to sit in fridge for at least 30 minutes before serving.
Thank you. This is one of my favorite Spanish recipes. I'll have to take one with me on my trip this spring!
Thanks for sharing, Erin! This looks great!!
Check out Erin's cooking blog!
http://thesensitiveepicure.blogspot.com/2009/05/tortilla-espanola-with-spicy-aioli.html