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Little saffron tortillas with smoked paprika alioli

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

Little saffron tortillas with smoked paprika alioli

Con Poulos
4
15M
30M
45M

Ingredients

Tortillas
Smoked paprika alioli

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.

Drink Suggestion: Amontillado sherry. Drink suggestion by Max Allen

Notes

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