Tortilla Espanola with Harissa Aioli
2016-03-04 14:08:49
Serves 6
A Spanish tapas that makes a wonderful appetizer or small plate dish as well as a main entree for breakfast or brunch.
Tortilla
- 3/4 cup olive oil
- 2 lbs. Yukon Gold potatoes, unpeeled and sliced into 1/8" thick slices using a mandoline
- 5 canned piquillo peppers, seeded and sliced
- 1 cup spinach leaves, stemmed and chopped into 2" pieces
- 3 leeks, white and light green parts only - sliced thinly
- 1/4 cup cilantro, chopped
- 6 eggs
- dash red pepper
- Kosher salt and freshly ground pepper
Aioli
- 1/2 cup mayonnaise
- 1 1/2 tablespoons harissa paste, or to taste
- 1/8 teaspoon cumin
- 1 teaspoon lemon or lime juice
Tortilla
- Heat the oil in a large heavy skillet to medium. Add half of the potatoes, spreading them evenly over the surface and cook for about 15 minutes or until barely tender, being careful not to let the potatoes burn. Using a slotted spoon, remove the potatoes to a dish and set aside. Repeat the process with the rest of the potatoes. Reserve the oil in the pan.
- In a 10" non-stick skillet, take 1 tablespoon of reserved oil and heat to medium. Add the leeks and cook, stirring occasionally until tender and lightly golden, about 15 minutes. Add the spinach and stir until lightly wilted, about 2 minutes. Remove from the heat.
- In a large bowl, add the eggs and beat with a whisk. Add the leek-spinach mixture, piquillo peppers, cilantro, salt and peppers and mix gently. Add the cooked potatoes and mix, being as careful as possible not to break the potatoes.
- Add another tablespoon of the reserved oil into the non-stick skillet and heat to medium. Pour in the egg mixture and gently cook until the sides have started to set and the bottom has turned golden brown, 8-10 minutes. Loosen the sides with a spatula if needed, and slide the tortilla onto a large plate. Turn the skillet upside down and on top of the tortilla on the plate and flip them both so that the tortilla is now in the pan. Return the pan to the stove and cook until it is set in the center, about 3-4 minutes. Turn off the heat and let the pan sit for 2 minutes.
- Slide the tortilla onto a plate to serve. It is best eaten at slightly warm or room temperature.If eating as a main course, cut into 6-8 pie slices. Serve with harissa aioli.
Harissa Aioli
- Mix the aioli ingredients together. Season to taste. (It is best made a few hours ahead so the flavors have time to meld together)
Notes
- This can also be cut into small portions for tapas to serve up to 12 people.
- If you don't have harissa paste you can substitute Sriracha sauce, but use less as it is much hotter.
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