2 ea. Tortilla Espanola
4 oz. Saffron Aioli
For the Tortillas:
4 ea Eggs, Grade A Large
1 ea Idaho Potatoes, peeled, small diced and poached in oil until soft
1/2 ea Onion, small diced, sauteed
2 oz Baby spinach, sautéed, drained and chopped
1 ea Garlic cloves, chopped and sautéed with the onion
1 oz Extra Virgin olive oil
2 tsp Kosher Salt
Mix all ingredients together in a medium sized mixing bowl (should be just enough egg to hold it together). In a small non-stick omelette pan over medium-low heat, add extra virgin olive oil and coat the bottom and sides of the pan. Pour in egg mixture and cook slowly (about 7 minutes) until set. To flip the omelette, place an identical sized omelette pan on top of the other one and quickly turn upside down and place on the flame. Cook until bottom is set and place on a plate to cool to room temperature.
For the Saffron Aioli:
3 ea. Egg yolks
1/2 ea lemon, juiced
1/2 tbsp. Kosher salt
2 ea. Garlic cloves, roasted
1/2 tbsp. Saffron threads, bloomed in 1 tbsp. water
3/4 cup Blended oil
3/4 cup Extra Virgin olive oil
In a food processor, puree yolks, lemon juice, garlic, saffron & water, and salt until smooth. With processor running, slowly add oils to emulsify. Cool in refrigerator until ready to use.
To assemble the dish:
2 ea. Tortilla Espanola
Preheat oven to 400o F. Place tortilla on a tray and put in oven to warm up for 4 minutes. Remove tortilla from the oven and slice into 4 equal pieces and spoon about a tablespoon of saffron aioli on the top of each slice. Garnish with chopped parsley and coarse sea salt if desired. Serve.
SERVES 4
