Little saffron tortillas with smoked paprika alioli

AT A GLANCE

  • Serves 4 people

  •  
  • Tortillas
  • 120 ml olive oil
  • 300 gm chat potatoes, thinly sliced
  • 1 small Spanish onion, thinly sliced
  • 1 clove garlic, finely chopped
  • ½ tsp saffron threads
  • 4 eggs, lightly beaten
  • 2 tbsp coarsely chopped flat-leaf parsley leaves
  •  
  • Smoked paprika alioli
  • 2 egg yolks
  • 1 clove garlic, finely chopped
  • ½ tsp smoked paprika
  • 1½ tbsp sherry vinegar
  • 125 ml (½ cup) olive oil
  • ½ tsp lemon juice
01   For smoked paprika alioli, combine egg yolks, garlic, paprika and vinegar in a small bowl and season to taste with sea salt and freshly ground black pepper. Add oil, a drop at a time, whisking continuously until completely incorporated and you have a thick, glossy mixture. Add lemon juice, mix to combine and adjust seasoning to taste.
02   Heat 2 tbsp olive oil in a frying pan over low heat, add potato, onion, garlic and saffron and cook, stirring occasionally, for 8-10 minutes or until starting to soften. Season to taste, add 200ml water and cook for another 10-12 minutes or until water evaporates and vegetables are just tender, then tip into a bowl.
03   Add eggs and parsley to potato mixture and stir gently to combine, without breaking up potatoes, then season to taste.
04   Heat 1 tbsp olive oil in a rösti pan over low heat, add a quarter of the potato and egg mixture to pan, pushing potatoes under egg, and cook for 5 minutes or until egg is set around edges and almost set in the centre. Invert onto a plate, then return to pan, cooked-side up, and cook for another 2-3 minutes or until cooked through. Transfer to a plate, cover with foil to keep warm, then repeat with remaining oil and mixture. Serve tortillas with smoked paprika alioli.

Recipe:

EMMA KNOWLES

Photography:

CON POULOS

Styling:

EMMA KNOWLES

Drinking Suggestion:

AMONTILLADO SHERRY. , suggested by MAX ALLEN

FEATURED IN

Oct 2007

Oct 2007

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