Ferran Adria’s Tortilla Española and Garlic Aioli

ingredients
all
1 Yellow onion
julienned
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
Salt
1 whole lemon juice
juice of 1 lemon
1 tsp Dijon mustard
Optional: anchovies or herbs
cookware
  • Blender or hand mixer
  • non-stick pan
Instructions
1
Heat oil in a non-stick pan over medium heat, add the julienned onion and cook until caramelized. Set aside
2
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.
3
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.
4
Flip it on an inverted half sheet tray or a plate (make sure the plate is bigger than the pan).
5
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
6
Peel the garlic cloves. Cut each garlic clove in half and remove the central pale green sprout from the garlic, if there is one.
7
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.
8
The aioli should have a thick, creamy texture like mayonnaise.