Name: Little saffron tortillas with smoked paprika alioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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 olive oil (½ cup); ½ tsp lemon juice

Little saffron tortillas with smoked paprika alioli

Australian Gourmet Traveller Spanish appetiser recipe for little saffron tortillas with smoked paprika alioli

Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

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 olive oil (½ cup)

½ tsp lemon juice

Method

Main

1.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.

2.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.

3.Add eggs and parsley to potato mixture and stir gently to combine, without breaking up potatoes, then season to taste.

4.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.