Spanish Tortilla with Pimenton Aioli
"Spanish Tortilla is a delightful open-faced omelet featuring layers of tender potatoes, sweet onions, and fluffy eggs. This dish is perfect as an appetizer or can shine as a main course for breakfast, brunch, or even dinner."
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Ingredients
- 1 1/2 pounds Yukon gold potatoes
- 6 large eggs
- 1/4 teaspoon ground pepper
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove or 1/2 large clove
- 3 tablespoons mayonnaise
- 2 teaspoons lemon juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 6 to 8 tablespoons low-sodium chicken or vegetable broth
- 1/2 large yellow onion
- 1 1/2 teaspoon kosher salt
Equipment Needed
- 8 to 9-inch nonstick skillet
Instructions
- 1
Fill a large pot with water and bring it to a vigorous boil. In the meantime, slice the potatoes into pieces approximately 1/8-inch thick.
- 2
Once the water reaches a rolling boil, incorporate 1 teaspoon of salt along with the sliced potatoes. Cook them, stirring occasionally, until they are tender yet intact, which should take about 10 to 14 minutes.
- 3
Drain the potatoes thoroughly, allowing as much water as possible to escape.
- 4
In a separate 8- or 9-inch non-stick skillet, combine the broth and onions, setting the heat to medium-low.
- 5
Sauté the onions, stirring occasionally and reducing the heat if they begin to caramelize, until they become very soft and the broth has evaporated, roughly 15 to 18 minutes, adding more broth if necessary.
- 6
Take the onions out of the skillet (you can mix them with the potatoes) and wipe the pan clean.
- 7
In a large bowl, crack the eggs and whisk them until well beaten. Season with the remaining 1/2 teaspoon of salt and some pepper. Gently fold in the potatoes and onions until evenly mixed.
- 8
Heat the cleaned non-stick skillet over medium heat and drizzle in 1 tablespoon of olive oil, ensuring the bottom is well coated.
- 9
Pour the egg mixture into the skillet and use a rubber spatula to press it down and smooth the surface. Cook until the edges begin to firm up, then reduce the heat to medium-low. Continue cooking until the top is mostly set, which will take about 12 to 15 minutes in total.
- 10
Gently run your spatula around the edges and underneath the tortilla to ensure it isn’t stuck, then flip it: Turn off the heat, place a larger plate over the skillet, and carefully grasp both the pan and plate with towels or oven mitts, flipping them together.
- 11
Lift off the skillet, revealing your tortilla on the plate! Don’t fret if some bits stuck; this side will be the bottom when you serve it.
- 12
Scrape away any remnants from the pan and add the remaining 1 tablespoon of olive oil to coat the bottom.
- 13
Slide the tortilla back into the pan, tucking in any stray pieces of potato that may have escaped.
- 14
Set the burner back to medium-low, and cook until the center is fully set, approximately 4 to 6 minutes.
- 15
Move the tortilla to a plate and allow it to cool for at least 20 minutes, if possible (it’s best enjoyed at room temperature)!
- 16
While the tortilla cools, prepare the aioli: Grate the garlic using a microplane into a small bowl (or utilize a garlic press). Mix in the other ingredients and stir well. Chill in the refrigerator until you are ready to serve.
- 17
Cut into 6 portions and serve alongside a generous dollop of the aioli.