Monday, May 28, 2007

Tortilla Española

I think in our past lives, my husband and I were Gypsies because we both love to travel and we don't like to stay in one place for long periods of time. Next year, we are going to Barcelona where the true gitanos are! So, in order to get me even more excited about our upcoming trip, I'm beginning to cook some Spanish recipes, and of course, the most famous recipe of all is their tortilla de patatas. This is my absolute favorite dish and if you're ever in San Diego, Tapas Picasso restaurant has one of the best tortillas Españolas.

INGREDIENTS (serves 4)

For Saffron Aïoli

  • 3 large egg yolks
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon saffron threads
  • 3/4 cup canola oil
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 3/4 cup extra-virgin olive oil
For Tortilla:
  • 2 small boiling potatoes, peeled and cut into 1-inch pieces
  • 1/4 medium onion, finely chopped
  • 1 large garlic clove, minced
  • 1 tablespoon vegetable oil 2 large eggs, lightly beaten

Make aïoli:

In medium bowl, whisk together egg yolks and lemon. Set aside.

Place 2 tablespoons hot water in small bowl. In small, dry skillet over moderate heat, toast saffron for 30 seconds. Stir into hot water, then fold saffron water into egg mixture.

In blender, combine 4 tablespoons canola oil, garlic, and salt. Blend on high speed until creamy, about 2 minutes. Add egg mixture and blend 1 more minute. With motor running, very slowly add olive oil and remaining canola oil in steady stream, and continue blending until thick, about 2 minutes. Set aside.

Make tortilla:

Preheat oven to 300°F

In medium pot, combine potatoes and enough water to cover. Bring to boil, lower heat to moderately low, and cook, covered, until potatoes can be pierced with fork, about 5 minutes. Drain and set aside to cool.

In small sauté pan, over moderate heat, sauté onions and garlic in vegetable oil until soft, about 5 minutes.

In medium bowl, combine eggs, potatoes, onions, and garlic. Heat 10-inch nonstick skillet over medium heat and add egg mixture. Cook 4 minutes, then invert tortilla into ovenproof nonstick pan. Cover and bake until just set, about 10 minutes. Serve with saffron aïoli.

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