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Potato, chorizo & sweet onion tortilla with aioli
Potato, chorizo & sweet onion tortilla with aioli
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Spice up classic Spanish dish with chorizo!
Ingredients:
  • Olive oil, extra, to grease
  • 80ml (1/3 cup) olive oil
  • 1.5kg desiree potatoes, washed, peeled, cut into 2.5cm pieces
  • 3 (about 375g) chorizo sausages, quartered lengthways, cut into 1cm pieces
  • 3 brown onions, halved, thinly sliced
  • 20.00 gm caster sugar
  • 8 eggs, at room temperature, lightly whisked
  • 2 egg yolks
  • 125ml (1/2 cup) olive oil
  • 5.00 gm hot water
  • Salt & freshly ground black pepper
Instructions:
  • Create the aioli by blending egg yolks and garlic in a food processor. Slowly pour in the oil while blending until the mixture becomes thick and pale. Add hot water and blend until smooth. Season with salt and pepper to taste. Refrigerate in an airtight container until ready to use.
  • In a deep frying pan over high heat, heat 2 tablespoons of oil until shimmering. Add half of the potatoes and cook, stirring occasionally, for 8 minutes or until golden and almost cooked through. Transfer the potatoes to a large bowl using a slotted spoon. Repeat the process with the remaining oil and potatoes.
  • Cook the chorizo in the pan, stirring occasionally, for 3-4 minutes until golden and crisp. Transfer to the bowl with the potatoes using a slotted spoon.
  • Lower the heat to medium-low and combine the onions and sugar in the pan. Stir and cook for 15 minutes until they are lightly caramelized. Transfer this mixture to the bowl with the potatoes and allow it to cool for 15 minutes.
  • Preheat your oven to 180°C. Brush a 6cm-deep 22.5 x 28.5cm roasting pan with oil to lightly grease, then line the base with non-stick baking paper.
  • Combine the eggs with the potato mixture, stirring until fully incorporated. Season with salt and pepper. Transfer the mixture to the pan and bake in a preheated oven for 35-40 minutes until set and a skewer inserted in the center comes out clean. Let it cool in the pan for 1 hour before serving.
  • Slice the tortilla into 36 squares using a sharp knife. Arrange them on a large serving platter and add a teaspoon of aioli on top of each square. Serve promptly.

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