Ferran Adria’s Tortilla Española and Garlic Aioli

1 Yellow onion
4 oz thick-cut potato chips
4oz or 3 little bags
4 oz serrano ham or prosciutto
thinly sliced
1/4 cup canned piquillo peppers (optional)
finely chopped
1 tbsp fresh thyme leaves
Kosher salt and freshly ground black pepper
to taste
8 eggs
lightly beaten
2 tbsp olive oil
2 cloves garlic
up to 4 cloves can be used
2 eggs
1 1/4 cup EVOO
1 whole lemon juice
juice of 1 lemon
1 tsp Dijon mustard
Optional: anchovies or herbs
  • Blender or hand mixer
  • non-stick pan
Heat oil in a non-stick pan over medium heat, add the julienned onion and cook until caramelized. Set aside
Combine potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow chips to soften in eggs, about 5 minutes, tossing them occasionally. Add in the caramelized onion and toss to distribute well.
Heat oil in a 10-inch nonstick pan over medium-high heat; add egg mixture and cook, without stirring, until bottom begins to brown, about 5 minutes. Shake the pan to make sure the tortilla is not sticking to the pan.
Flip it on an inverted half sheet tray or a plate (make sure the plate is bigger than the pan).
Carefully slide it back to the pan and cook it for about 3 more minutes. When ready slide it into a plate or cutting board and let rest for a few minutes before cutting it.
For the Aioli
Peel the garlic cloves. Cut each garlic clove in half and remove the central pale green sprout from the garlic, if there is one.
Put the eggs, garlic, salt, lemon juice and mustard into a tall pitcher. Process with a hand-held blender until smooth. With the blender running, add the oil little by little.
The aioli should have a thick, creamy texture like mayonnaise.