Spanish Tortilla with Pimenton Aioli

Spanish Tortilla with Pimenton Aioli is an open-faced layered omelette made from potatoes and eggs. Serve as a starter, snack or main course for breakfast / brunch or as a light dinner.

Spanish tortilla with pimenton aioli

My mom has made Spanish tortilla all my life. It's usually something she brings for brunch or serves as a starter. Your recipe contains a lot more olive oil than this lighter version, but the good news is you won't be missing out on it here! The Pimenton Aioli takes this tortilla to a whole new level. So don't skip them (you can double them up as you serve guests). For more classic Spanish recipes, try my mom's Spanish Chicken and Rice, Pan con Tomato, and Weeknight Seafood Paella.

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The main ingredients in Spanish tortillas, also known as tortilla Española, are eggs and potatoes. The dish is flavored with olive oil, onions, salt, pepper and chicken broth.

My only advice is that you add enough salt to the water when you cook the potatoes. I wrote a teaspoon, but depending on how much water you use, you may need more.

How to make a quick aioli from scratch

Aioli is difficult to spell, but very easy to make. Just mix these aioli ingredients together:

Grated garlic
mayonnaise
Lemon juice
Smoked peppers
Kosher salt

What to serve with Spanish tortilla

To have a main course for dinner, just serve the Spanish tortilla with a leafy green salad on the side. Fried vegetables would be a good side too.

How to Prepare Food

The Spanish tortilla takes time to cook. So do it when you have a little extra time. It's best eaten cold or at room temperature, so it's perfect for moving on or bringing to a potluck. You can store the tortilla in the refrigerator for up to four days.

More egg dishes you will love:

Spanish tortilla with pimenton aioli

247 Cals
9 protein
21.5 carbohydrates
14.5 Fats

Preparation time: fifteen min

Cooking time: 1 hours

Total time: 1 hours fifteen min

Spanish Tortilla with Pimenton Aioli is an open-faced layered omelette made from potatoes and eggs. Serve as a starter, snack or main course for breakfast / brunch or as a light dinner.

1 1/2 lb Yukon gold potatoes, peeled (4 medium-sized potatoes)
1 1/2 teaspoon kosher salt
6 to 8 tablespoon Low-sodium chicken or vegetable broth
1/2 big yellow onion, thinly sliced (sliced and peeled)
6th Big eggs
1/4 teaspoon ground pepper
2 tablespoon olive oil

Allspice aioli

1 small Clove of garlic or 1/2 large clove
3 tablespoon mayonnaise
2 teaspoon Lemon juice
1/4 teaspoon smoked peppers
1/4 teaspoon kosher salt

Bring a large pot of water to a boil. While you wait, cut the potatoes into 1/8-inch thick slices.
When the water boils add 1 teaspoon of salt and the potatoes and cook, stirring occasionally, for 10-14 minutes, until the potatoes are tender but not falling apart.
Drain the potatoes and drain as much water as possible.
Meanwhile, transfer the broth and onions to an 8- or 9-inch non-stick pan over medium heat.
Cook the onions, stirring occasionally, and when they begin to brown, turn the heat down until they are very tender and the broth has boiled off completely. Add more broth if needed, 15 to 18 minutes.
Remove onions (can put with potatoes). Wipe out the pan.
Put the eggs in a large bowl and beat. Season with the remaining 1/2 teaspoon of salt and pepper. Add the potatoes and onions and combine them gently.
Place the clean non-stick pan over medium heat and brush the bottom with 1 tablespoon of olive oil.
Add the egg mixture and use a rubber spatula to press the mixture down and flatten the top. Cook until the edges are firm, then turn the heat on medium-low. Continue cooking until the top is mostly firm, a total of 12 to 15 minutes.
Gently flip your spatula around and under the tortilla to make sure it isn't stuck anywhere, then flip the tortilla over: turn off the heat and cover the pan with a larger plate. Protect your hands with towels or pot holders, then grab the pan and plate on two sides and turn them over.
Remove the pan and your tortilla is now on your plate! Don't worry if a few spots have stuck. This is the bottom if you are going to serve it anyway.
Scrape off any stuck parts from the pan and brush the bottom with the remaining 1 tablespoon of olive oil.
Slide the tortilla back in, tucking in any pieces of potato that may have fallen out on the sides.
Turn the burner back to medium-low and cook for 4 to 6 minutes until the middle stops running.
Transfer the tortilla to a plate and let it cool for at least 20 minutes if you can (preferably at room temperature)!
Make the aioli while you wait: use a microplane grater to grate the garlic into a small bowl (or use a garlic press). Add the remaining ingredients and stir to combine. Store in the refrigerator until use.
Cut into 6 portions and serve with a dash of aioli.

Portion: 1/ 6 slices with aoili, Calories: 247kcal, Carbohydrates: 21.5G, Protein: 9G, Fat: 14.5G, Saturated fatty acids: 3G, Cholesterol: 188mg, Sodium: 363.5mg, Fiber: 2G, Sugar: 2.5G

Blue Smart Points: 5

Green Smart Points: 7th

Purple Smart Points: 3

Keywords: Brunch recipes, potato omelette, Spanish tortilla