Food Network: Tortilla Espanola with Aioli

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Tortilla Espanola with Aioli
Recipe courtesy Emeril Lagasse, 2005

1/2 cup plus 2 tablespoons Spanish olive oil
6 cups thinly sliced Spanish onions
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon sugar
3 baking potatoes, (about 2 pounds), peeled and sliced into 1/8-inch
rounds
8 eggs, lightly beaten
1/2 cup julienned serrano ham
Aioli, recipe follows
Chopped fresh chives, for garnish

Heat 1/4 cup of the oil in a large 12-inch nonstick
skillet over medium heat. When the oil is hot, add the onions and cook, stirring
occasionally. Season with 1/4 teaspoon each of salt, pepper, and sugar. Continue
cooking, stirring occasionally, until wilted, golden, and well caramelized, about
45 to 50 minutes. Remove the onions from the pan and set aside. Wipe the skillet
clean.

Pour an additional 1/4 cup of oil into the skillet and heat over medium heat.
Season the potatoes with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground
black pepper. Add the potatoes to the hot oil and cook, stirring and gently
turning, until tender and slightly golden, 15 to 20 minutes. Remove the potatoes

from the skillet and wipe the skillet clean.

Heat the remaining 2 tablespoons of oil in the skillet over medium heat. Combine
the reserved onions, potatoes, beaten eggs, and ham pieces in a large bowl. Season
with the remaining 3/4 teaspoon of salt and 1/4 teaspoon of freshly ground black
pepper. Add the entire mixture to the hot oil and cook until the bottom is set and
the top is still runny, about 12 minutes. As the bottom of the tortilla is
cooking, use a rubber spatula to run around the edge of the eggs, lifting slightly
to allow the eggs to run to the bottom and cook.

Place a large plate or serving platter on top of the skillet and invert the
tortilla onto the plate. Carefully slide the tortilla back into the skillet so
that the browned side is facing upward. Cook until the bottom is golden brown,
about 10 to 12 minutes longer. Remove the tortilla from the skillet and serve hot,

or cool to room temperature, and serve. To serve, cut tortilla into thin slices
and spoon 1 or 2 tablespoons of the Aioli onto the side of the tortilla. Garnish
with fresh chopped chives.

Aioli (Spanish Garlic Sauce from Catalan):
6 large cloves garlic, peeled
3/4 teaspoon kosher salt
2 egg yolks
1 teaspoon fresh lemon juice
3/4 cup Spanish olive oil
1/4 cup chopped chives

Place garlic cloves in a blender or food processor and
pulse until finely chopped, stopping to scrape down the sides as needed. Add the
salt, egg yolks, and lemon juice and process until well combined.

With the machine running, add the oil in a thin, steady stream until the mixture
is thickened. Stir in chives, adjust seasonings as needed and serve with Tortilla
Espanola.

Yield: about 1 cup