Spanish Potato Tortilla with Chive Aioli

Spanish Potato Tortilla with Chive Aioli

Spanish Potato Tortilla with Chive Aioli

Yield: Serves 6-8 as a tapa or appetizer


Ingredients

8 large eggs
4 oz. potato chips (Kettle’s Salt and Fresh Ground Pepper works well)
¼ cup extra virgin olive oil
½ cup mayonnaise
1 clove garlic
2 Tbsp. chives, finely minced
Chive blossoms for garnish


Preparation

Oven Temperature: 500-530 degrees

  • Crack the eggs into a medium bowl and whisk to blend. Add the potato chips and crush them a bit as you stir them in. Let sit for a few minutes.

Flame Height: 3

  • Heat 3 Tbsp. of the oil in a 10-in. nonstick skillet in the doorway for 2 minutes. Pour the egg mixture in and return to the center of the oven. Cook for about 2-3 minutes and then rotate the pan 180 degrees. Cook for 2-3 more minutes until the tortilla has puffed up and is browned evenly on top. If it begins to burn on top, turn the flame height down.
  • Place the mayonnaise in a small bowl and add the garlic by pushing through a garlic press. Whisk in the remaining Tbsp. of olive oil and stir in the chives.
  • Cut the tortilla into wedges and serve with chive alioli. Garnish with chive blossoms.

 



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