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Saturday, May 30, 2009

Tortilla Española with Spicy Aioli Who doesn't like tapas? These Spanish "small dishes" are tasty treats, made from simple ingredients, and are mostly gluten and milk free. 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. (Make sure to keep it safe, that is, leave at out for only 4 hours maximum. Any longer, please throw it out to minimize any risk for food borne illnesses.) Tortilla Española is one of the most common tapas throughout Spain and a favorite at Spanish picnics, as it can also be enjoyed cold. A tapas portion of tortilla is sometimes called pincho de tortilla as it is usually cut up into small cubes and each piece pierced with a toothpick.

Tortilla Española

1/2 cup Olive Oil
5-6 (~2 lbs) medium Russet Potatoes, peeled, and cut paysanne (cut into thin slices)
1-2 medium/large (~1 lb) Yellow Onions, cut into small dice
10 large Eggs
1 tbs Salt (to taste)
1/2 tsp White Pepper (to taste)

Spicy Aioli:
1/3 cup Mayonnaise
1/8 tsp Garlic Powder, to taste
1/8 tsp ground Chipotle pepper (or Cayenne), to taste




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.

* The Tortilla and Aioli will keep well stored in refrigerator, covered for up to 2-3 days. 

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