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FEATURE RECIPE
Little saffron tortillas with smoked paprika alioli
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Serves
4
Cooking Time
Prep time 15 mins, cook 30 mins
| Tortillas |
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120 ml
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olive oil
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300 gm
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chat potatoes, thinly sliced
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1
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small Spanish onion, thinly sliced
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1 clove
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garlic, finely chopped
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½ tsp
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saffron threads
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4
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eggs, lightly beaten
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2 tbsp
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coarsely chopped flat-leaf parsley leaves
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| Smoked paprika alioli |
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2
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egg yolks
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1 clove
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garlic, finely chopped
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½ tsp
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smoked paprika
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1½ tbsp
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sherry vinegar
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125 ml (½ cup)
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olive oil
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½ tsp
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lemon juice
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1
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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.
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2
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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.
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3
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Add eggs and parsley to potato mixture and stir gently to combine, without breaking up potatoes, then season to taste.
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4
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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.
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Drink Suggestion Amontillado sherry.
RECIPE Emma Knowles
PHOTOGRAPHY Con Poulos
STYLING Emma Knowles
DRINK SUGGESTION Max Allen
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