Browse All Recipes

Little saffron tortillas with smoked paprika alioli

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

By Emma Knowles
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
Little saffron tortillas with smoked paprika alioli


  • 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 olive oil (½ cup)
  • ½ tsp lemon juice


  • 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

  • Author: Emma Knowles