Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew to Gourmet Traveller this month and receive a trio of collector edition GT cookbooks! Offer ends 27 July.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Little saffron tortillas with smoked paprika alioli

You'll need

  •  
  • Tortillas
  • 120 ml
  • olive oil
  • 300 gm
  • chat potatoes, thinly sliced
  • 1
  • small Spanish onion, thinly sliced
  • 1 clove
  • garlic, finely chopped
  • ½ tsp
  • saffron threads
  • 4
  • eggs, lightly beaten
  • 2 tbsp
  • coarsely chopped flat-leaf parsley leaves
  •  
  • Smoked paprika alioli
  • 2
  • egg yolks
  • 1 clove
  • garlic, finely chopped
  • ½ tsp
  • smoked paprika
  • 1½ tbsp
  • sherry vinegar
  • 125 ml (½ cup)
  • olive oil
  • ½ tsp
  • lemon juice

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Add eggs and parsley to potato mixture and stir gently to combine, without breaking up potatoes, then season to taste.
  • 04
  • 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.

At A Glance

  • Serves 4 people
  • 15 min preparation
  • 30 min cooking
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
passes to The Last Confession!

We have two double passes for The Last Confession in Sydney, Melbourne, Brisbane, Adelaide and Perth to give away. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people
  • 15 min preparation
  • 30 min cooking

Drink Suggestion

Amontillado sherry.

Featured in

Oct 2007

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.