Tortilla Espanola

No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.

Ingredients:

1/4 cup Lakeshore Rapeseed oil
3/4 lb yukon gold potatoes (about 1 large, peeled and sliced as thin as possible, 1/8 inch)
1/2 yellow onion (small, halved and thinly sliced)
4 eggs
Lemon Paprika aioli
Mixed herbs

Method:

Heat two tablespoons of rapeseed oil in a small (8-inch) non-stick skillet over a medium flame. Add the potatoes and onions and toss to coat in the oil. Cook, redistributing with a flat faced plastic spatula, until tender, about 15 minutes, making sure to scrape up any bits that stick to the pan.

In a medium mixing bowl, beat the eggs. Add salt and pepper, and stir to combine.

Add the potatoes to the eggs and toss to coat. Carefully pour the potato-egg mixture back into the skillet, and shake the pan so the potatoes lie flat, using your spatula if necessary to help distribute. Place a lid large enough to cover the pan over the top (I use one from my Dutch oven). Cook covered until the egg is nearly set. Using your spatula, pull away one side of the tortilla and tilt the pan so that the remaining uncooked eggs seeps through and redistributes on the bottom and sides of the tortilla.

When the top is far less runny, use a large plate to invert the tortilla: place the plate, face-down, over the skillet, hold it with the palm of your hand, and flip the tortilla onto it. Place the pan back on the stove, and slide the tortilla back into it. Press down with your spatula to flatten it. (If you are using cast iron, you can skip the inversion and, instead, place the pan under the broiler until the top is cooked and beginning to brown.)

Cook on this side until the bottom is set, about 2 minutes. Slide the tortilla onto a clean plate or platter, and allow to rest for at least 10 minutes (or up to 1 day) before slicing into it. Cut the tortilla into wedges and serve with Lemon-Paprika Aioli and green herbs for garnish.

Lemon-Paprika Aioli

Ingredients:

1/3 cup mayonnaise
2 tablespoons Lakeshore Strong Irish mustard
2 tablespoons lemon juice
1/2 tsp lemon zest
1 garlic clove, minced
1 teaspoon hot smoked paprika
1/4 teaspoon salt
dash cayenne pepper

Combine all ingredients in a small food processor, or whisk together by hand. Store in an airtight container in the fridge for up to 2 weeks.

Source: Yummly