Ingredients
For The Tortilla
- 3 pounds of waxy potatoes sliced 1/8″ thick, such as Yukon or Red Bliss
- 9 large eggs, beaten
- 1 large sweet onion sliced thin, such as Maui
- 1 teaspoon fresh thyme leaves
- Sea salt & fresh cracked pepper to taste
- Ultra Premium Extra Virgin Olive Oil
For The Aioli
- 2 large egg yolks
- 1 cup Ultra Premium Extra Virgin Olive Oil
- 2 garlic cloves, crushed
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon sea salt
Directions
For The Tortilla
- Heat 4 tablespoons of olive oil over medium-high heat in a 12″ cast iron skillet.
- Add the sliced onions and saute until light brown in color add the thyme and saute for another minute.
- With a slotted spoon remove the onions and thyme and mix them in to the beaten eggs.
- Season the egg-onion mixture with sea salt and pepper.
- Heat the oven to 375.
- With the oil remaining in the skillet, lightly season the potato slices with a sprinkle of sea salt and pepper and layer the slices in concentric circles at the bottom of the skillet.
- Continue layering until all potatoes are used.
- Brown the bottom layer of potatoes over medium heat-high for 2 minutes being careful not to burn the potatoes.
- Pour in the egg-onion mixture over the potatoes and cover the skillet with a lid.
- Place the covered skillet in to the preheated oven for 10-15 minutes until the egg layer on top is golden brown and the potatoes are tender.
- Invert the tortilla on to a platter and serve warm or allow to cool to room temperature.
- Serve with aioli.
For The Aioli
- Add the egg yolks and sea salt to the bowl of a food processor or in to a blender.
- While processing, slowly drizzle in the olive oil.
- Stop the machine and scrape down the sides if necessary.
- Once all the oil has been added, pour in the lemon juice and process until combined.
- Check for seasoning.