Spanish Torta's are a familiar item found in most Spanish Tapa menus. Traditionally it is simply a potato omelet served with a mayonnaise spiced with garlic called Aioli. This version of the recipe incorporates the flavor of onions into the omelet.
Prep Time: 10 minutes
Cooking Time: 25 minutes
5 eggs -- one egg yolk separated
2 tablespoons garlic paste (Napoleon Garlic Paste)
1/4 cup olive oil + 1 tablespoon olive oil.
1/4 cup milk
1 Rousset Potato peeled and sliced into fries
1/2 Yellow Onion sliced
Step 1 -- The Aioli: In a food processor add the one egg yolk and garlic paste and pulse until well combined (10 seconds). With the processor on, pour the 1/4 cup olive oil at a slow stream into the egg yolk and garlic paste mix until the ingredients combine into a consistency similar to mayonaise. Set aside into a small bowl.
Step 2 -- Microwave the Potatoes: The quickest and easiest way to cook potatoes is to micwave them. Place the sliced potatoes on a large plate and microwave them on high for 3-5 minutes depending on the power of your microwave. The potatoes cooked potatoes should be easy to cut with a fork yet firm. If not using a microwave, boil the potatoes for 5-8 minutes to the same consistency.
Step 3 -- The Tortilla or Potato Omelet:
a) Preheat the oven to 325 degrees Fahrenheit to broil.
b) In a large bowl combine the milk, the remaining 4 egg yolks and the egg whites from the 5 eggs and scramble the ingredients together.
c) Using an oven proof non-stick 10 inch skillet , heat 1 tablespoon olive oil and saute the onions until translucent (about 3-4 minutes).
d) Add the potatoes to the skillet and stir the ingredients together.
e) Make sure the potatoe strips are all flat in the pan and then pour the scrambled eggs over the ingredients. Do not mix or stir, simply let the eggs cook in the pan for about 2-3 minutes.
f) Transfer the skillet into the middle rack of the preheated oven. Bake for 15 minutes or until the eggs are fully cooked.
g) Remove the skillet from the oven and let cool for 5 minutes. Transfer the omelet to a Plate and serve with the Aioli on the side.
Note: the method of cooking the omelet in the oven prevents one from having to flip the tortilla from the pan to cook the exposed top.