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SPANISH TORTILLA WITH LEEK

Picture for Spanish Tortilla with Leek

Out of all the dishes that get lauded for making the most out of their humble components, this has to be in the pantheon for me. It's almost criminal how much you can get out of such widespread ingredients. I subbed the controversial inclusion of onion for an even more controversial inclusion of caramelized leeks, because leek and potato just makes sense. Top it with a simple aioli, like this one that I spiced up with some Sichuan chili oil, and you've got yourself a crowd pleasing disk if I've ever seen one. ¡Salud, tio!

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INGREDIENTS

For the Tortilla:

3 potatoes, peeled and thinly sliced

2 tbsp butter

2 leeks, washed and sliced

1 tbsp vermouth

1 cup cup olive oil

6 eggs

salt and pepper to taste

For the Sichuan Chili Aioli:

1 egg

2 - 4 cloves of garlic (to taste), minced

1 juice of lemon

¾ cup light olive oil

2 tbsp of Sichuan chili oil

DIRECTIONS

1.

For the Tortilla:

1.

Cook the sliced and washed leeks in butter until caramelized, about 10 minutes

2.

Pour oil into 10 inch nonstick skillet and cook potatoes until fork tender but not falling apart, about 10 minutes. Maintain the heat on low so as to prevent browning. When finished, remove from pan and drain. Reserve some of the cooking oil.

3.

In a bowl, beat eggs until combined. Add your leeks to the bowl, then add potatoes. Fold gently to combine without breaking the potatoes.

4.

Add egg mixture into the oiled pan and cook on medium heat until edges have firmed up and the top of the sides has slight browning.

5.

Place a rimless plate over the pan and in one confident motion, flip the tortilla onto it. Then, using a spatula to help. push the inverted tortilla back into the pan. Cook for another 5 minutes on medium heat, or longer if you don't want a jammy egg texture.

6.

Slide the Tortilla back onto a clean serving plate and let come to room temperature.

7.

For the Sichuan Oil Aioli:

1.

In a cup whose base is just slightly wider than the tip of the immersion blender, add 2-4 cloves of minced garlic, lemon juice, and light olive oil. The raw garlic will add a spicy and pungent taste, so add to taste.

2.

Pulse the blender until you see it start to combine, then continuously blend while tilting the blender around to combine all the liquid.

3.

Add chili oil, salt, and pepper to taste. Whisk to combine.

4.

Add a nice dollop on the tortilla, and serve.

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