Tortilla Española with Lemony Garlic Aioli

Steps

1. Step 1

   Make the aioli first so it can chill: in a small bowl, whisk together the garlic paste and egg yolk until smooth. Whisk in the mayonnaise, then drizzle in the olive oil a little at a time while whisking, so it stays thick and smooth. Whisk in the lemon juice and zest and salt to taste. Cover and refrigerate until serving.

   10 min

   • 1 clove garlic
   • 1 large egg yolk
   • 1/2 cup mayonnaise
   • 3 tbsp extra-virgin olive oil
   • 2 tsp lemon juice
   • 1/4 tsp lemon zest
   • salt
2. Step 2

   Pour the olive oil into a 10-inch nonstick skillet and set over medium heat. Add the sliced potatoes and onion along with 1/2 teaspoon of the salt. The oil should nearly cover them; press them down gently so they settle.

   5 min

   • 1 1/4 cups extra-virgin olive oil
   • 1 1/2 lb Yukon Gold potatoes
   • 1 large sweet onion
   • 1/2 tsp fine salt
3. Step 3

   Poach gently, adjusting the heat so the oil barely bubbles and never browns the potatoes. Stir every 5 minutes with a slotted spoon, breaking up any clumps, until the potatoes are completely tender and crush easily against the side of the pan, 20 to 25 minutes.

   25 min

4. Step 4

   Set a colander over a heatproof bowl and drain the potatoes and onion, saving the oil. Let them cool for about 5 minutes. Meanwhile, beat the eggs in a large bowl with the remaining 3/4 teaspoon salt and several grinds of pepper.

   5 min

   • 8 large eggs
   • 3/4 tsp fine salt
   • black pepper
5. Step 5

   Fold the warm potatoes and onion into the eggs, mashing a few potato slices with the spoon so the mixture holds together. Let it sit 10 minutes so the potatoes soak up the egg.

   10 min, hands-off

6. Step 6

   Wipe the skillet clean, return 2 tablespoons of the reserved oil to it, and set over medium heat. When the oil shimmers, pour in the egg mixture and spread it level. Cook, running a spatula around the edge and shaking the pan now and then, until the edges are set and the bottom is golden but the top is still loose, 5 to 6 minutes.

   6 min

7. Step 7

   Slide a wide plate over the skillet, hold it firmly with a towel, and invert the pan so the tortilla lands on the plate. Slip it back into the skillet uncooked side down, tucking the edges under with the spatula to round the sides. Cook 3 to 4 minutes more, until just set with a slightly soft center.

   4 min

8. Step 8

   Slide onto a serving plate and let rest 10 minutes — it firms up as it cools and tastes best warm, not hot. Cut into 8 wedges and serve with the chilled garlic aioli.

   10 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026