Classic Spanish Omelet with Garlic Aioli

Prep time: 20 min | Cook time: 45 min | Servings: 4 | Skillset: Involved

Bringing the heart of a Spanish tavern to your kitchen! This Tortilla Española relies on a traditional resting technique to ensure every bite is custardy, rich, and perfectly infused with sweet onion flavor. To elevate this classic, we’re adding a silky, garlic-forward aioli. This creamy side provides the perfect acidic punch to cut through the richness of the olive oil-fried potatoes.

Ingredients

Main Component

• 600g (21 oz) Yukon Gold potatoes, peeled and thinly sliced

• 1 large sweet onion, thinly sliced

• 6 large eggs

• 250ml (1 cup) Extra virgin olive oil for frying

• 5g (1 tsp) Fine sea salt

• 2g (½ tsp) Cracked black pepper

Sauce (Garlic Aioli)

• 125g (½ cup) High-quality mayonnaise

• 2 cloves garlic, finely minced or pasted

• 15ml (1 tbsp) Fresh lemon juice

• 1g (¼ tsp) Smoked paprika (optional)

Garnish

• 2g (1 tbsp) Fresh parsley, chopped

• 5ml (1 tsp) High-quality olive oil for finishing

Instructions

1. Heat 250ml (1 cup) olive oil in a 20cm (8-inch) non-stick skillet over medium-high heat.

2. Add potatoes and onions; lower heat to medium and cook for 15–20 minutes until tender.

3. Drain the mixture through a colander, reserving 30ml (2 tbsp) of the aromatic frying oil.

4. In a large bowl, whisk 6 eggs with 5g (1 tsp) salt and 2g (½ tsp) pepper.

5. Fold the warm potato and onion mixture into the eggs while still hot.

6. Let the mixture rest for 20 minutes; the potatoes will absorb the egg for a creamy interior.

7. While resting, whisk 125g (½ cup) mayo, 2 cloves garlic, and 15ml (1 tbsp) lemon juice.

8. Heat the reserved 30ml (2 tbsp) oil in the skillet over medium-high heat.

9. Pour in the mixture and cook for 2 minutes until the edges are set.

10. Flip the tortilla using a flat plate and slide it back into the pan.

11. Tuck the edges and cook for 2 more minutes for a soft, juicy center.

12. Serve the warm tortilla slices with a dollop of the prepared garlic aioli.