Spanish Tortilla Bites With Winter Greens And Garlic
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 large
Garlic Cloves (minced)1 medium
Yellow Onion (diced)10 large
Egg1 tsp
Tabasco1 large
Garlic (clove, finely minced)Directions:
1
In a 12- to 14-inch non-stick skillet over medium heat, heat 1 tablespoon oil
2
Add the garlic and cook, stirring, until fragrant, about 1 minute
3
Add the greens and cook, tossing occasionally, until wilted and softened, about 5 minutes
4
Transfer to a large bowl and set aside
5
Wipe out the skillet and heat 2 cups oil over medium heat until a potato added to the oil sizzles gently
6
Add half the potatoes and onion to the pan
7
Cook, stirring occasionally, until the potatoes are soft but not browned, 15 to 20 minutes
8
Remove potato mixture with a slotted spoon and transfer to the bowl with the greens
9
Repeat with remaining potato mixture, reserving oil
10
Season potato mixture with 1 1/2 tablespoons salt and a few grinds of pepper
11
Add the eggs and stir carefully to combine, keeping the potatoes intact
12
In the same skillet over medium-high heat, add 1/4 cup reserved oil and swirl to coat
13
When the pan is hot, add the egg mixture and reduce the heat to low
14
Give it a shake and gently agitate the eggs in the middle of the pan with a spatula
15
As the tortilla sets, occasionally shake the pan and run the spatula along the rim to keep the tortilla from sticking
16
Cook until the eggs are almost set, 25 to 35 minutes
17
Meanwhile, make the pimentón aioli
18
In a small bowl, stir together mayonnaise, pimentón, Tabsaco, and garlic
19
Refrigerate until ready to use
20
When you can easily lift the side of the tortilla up with the spatula and see underneath, it is ready to flip
21
Place a plate, platter, or inverted or rimless baking sheet larger than the skillet on top of the tortilla in the skillet, then flip the skillet over so the tortilla transfers onto the plate
22
Slide the tortilla back into the skillet and add any runny egg that was left on the plate
23
Continue to cook until tortilla is light golden on the underside, pushing the edges under to give it a nice round shape, 5 to 7 minutes more
24
Flip tortilla onto a wire rack to cool
25
To serve, thinly slice around the perimeter to square off the sides (save those for a cook's treat)
26
Cut the tortilla in 6 equal rows lengthwise and widthwise to make 36 bites
27
Serve tortilla with aioli for dipping
28
DO AHEAD: The tortilla can be made 3 days in advance, kept whole, wrapped tightly in plastic, and refrigerated
29
The aioli can be made 3 days in advance and refrigerated
30
In a 12- to 14-inch non-stick skillet over medium heat, heat 1 tablespoon oil
31
Add the garlic and cook, stirring, until fragrant, about 1 minute
32
Add the greens and cook, tossing occasionally, until wilted and softened, about 5 minutes
33
Transfer to a large bowl and set aside
34
Wipe out the skillet and heat 2 cups oil over medium heat until a potato added to the oil sizzles gently
35
Add half the potatoes and onion to the pan
36
Cook, stirring occasionally, until the potatoes are soft but not browned, 15 to 20 minutes
37
Remove potato mixture with a slotted spoon and transfer to the bowl with the greens
38
Repeat with remaining potato mixture, reserving oil
39
Season potato mixture with 1 1/2 tablespoons salt and a few grinds of pepper
40
Add the eggs and stir carefully to combine, keeping the potatoes intact
41
In the same skillet over medium-high heat, add 1/4 cup reserved oil and swirl to coat
42
When the pan is hot, add the egg mixture and reduce the heat to low
43
Give it a shake and gently agitate the eggs in the middle of the pan with a spatula
44
As the tortilla sets, occasionally shake the pan and run the spatula along the rim to keep the tortilla from sticking
45
Cook until the eggs are almost set, 25 to 35 minutes
46
Meanwhile, make the pimentón aioli
47
In a small bowl, stir together mayonnaise, pimentón, Tabsaco, and garlic
48
Refrigerate until ready to use
49
When you can easily lift the side of the tortilla up with the spatula and see underneath, it is ready to flip
50
Place a plate, platter, or inverted or rimless baking sheet larger than the skillet on top of the tortilla in the skillet, then flip the skillet over so the tortilla transfers onto the plate
51
Slide the tortilla back into the skillet and add any runny egg that was left on the plate
52
Continue to cook until tortilla is light golden on the underside, pushing the edges under to give it a nice round shape, 5 to 7 minutes more
53
Flip tortilla onto a wire rack to cool
54
To serve, thinly slice around the perimeter to square off the sides (save those for a cook's treat)
55
Cut the tortilla in 6 equal rows lengthwise and widthwise to make 36 bites
56
Serve tortilla with aioli for dipping
57
DO AHEAD: The tortilla can be made 3 days in advance, kept whole, wrapped tightly in plastic, and refrigerated
58
The aioli can be made 3 days in advance and refrigerated