About the “recipe”: This was a big hit at a Saturday Pairing, with many requests for the recipe…so here it is, as such. Our cooking is often based on a general approach, and specific exact quantities aren’t a part of that. So this “recipe” is more of a guideline. Spanish Tortillas (as opposed to Mexican), are in the direction of omelets, with lots of potatoes, onions and peppers. The Aioli elevates the dish. The Tortilla can be made several hours before eating, and left out at room temperature, if desired. The Aioli can be made during this time, or in advance (and refrigerated).
Pairing: We paired this with a wine from our Crisp White section, a lovely floral and lively Treixadura (that’s the grape) from Spain (makes sense with a Spanish Tortilla, no?). The lemon and garlic in the Aioli are important flavors in this dish but not overly assertive, so many dry white or dry rosé wines would be good pairings.
- Green Peppers
- Olive Oil
- Egg (yolk)
- Lemon juice
- Peel and dice potatoes, peppers and onions (roughly in proportions of ½ potatoes, ¼ onions and ¼ peppers.
- Sauté potatoes in lots of olive oil at low-medium temperature.
- When the potatoes are about half way to tender, add the onions and peppers and continue cooking until everything is tender.
- Let the mixture cool
- Whip enough eggs to just bind the mixture (about 3 eggs starting with a medium size potato) and stir it into the cooled mixture, seasoning with salt and pepper to taste.
- Heat non-stick pan to high, add a little olive oil and add the mixture.
- Once it’s bubbling around the edges (almost immediately) turn the heat down to medium-low
- In 5-10 min the bottom will be set (check underneath carefully, looking for a nice browness).
- Place a plate larger than the pan over the top of the pan and flip the tortilla over onto the plate.
- Put the tortilla back in the pan with the other side down and cook another 5-10 min until both sides are browned.
- Set aside or serve in wedges with a dab of aioli on top
- The ingredients should be at room temperature
- Add an egg yolk to a bowl (the emulsifier for adding oil)
- Add a small amount of lemon juice (about 1/8 teaspoon), mustard (about ¼ teaspoon) and a finely chopped garlic clove (or two if you like garlic), and mix
- Whisk briskly while adding olive oil very slowly. As you whisk and add olive oil, the mixture will thicken and become creamy. Stop and add salt (about 1/2 teaspoon). At this point you can add the oil more quickly, up to about ½ cup for one egg yolk. If it gets too thick, add a little more lemon juice or water to taste, ending up with a consistency like mayonnaise.
- Add extra lemon juice, mustard and/or garlic to taste (note that the flavors will meld and become stronger over time) and refrigerate until ready to use.