Potato Peel Tortilla with Garlic Aioli Recipe

Name: Potato Peel Tortilla with Garlic Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1 onion, thinly sliced; 4 cups scrubbed potato peels, chopped into 2-inch pieces; 6 garlic cloves, 3 finely chopped and 3 finely grated; 4 scallions, chopped (1 cup); 1 dozen large eggs; 1/2 teaspoons pimenton de la Vera, plus more for sprinkling; Kosher salt; Pepper; 1/3 cup mayonnaise; 1 tablespoon fresh lemon juice

Servings: persons

1/2 cup plus 2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cups scrubbed potato peels, chopped into 2-inch pieces
6 garlic cloves, 3 finely chopped and 3 finely grated
4 scallions, chopped (1 cup)
1 dozen large eggs
1/2 teaspoons pimenton de la Vera, plus more for sprinkling
Kosher salt
Pepper
1/3 cup mayonnaise
1 tablespoon fresh lemon juice

1
Preheat the oven to 450.
2
In a large ovenproof nonstick skillet, heat 1/4 cup of the olive oil.
3
Add the onion, potato peels, chopped garlic and all but 1/4 cup of the scallions and cook over moderate heat, stirring occasionally, until golden and crispy in spots, about 10 minutes.
4
In a medium bowl, beat the eggs with the 1/2 teaspoon of pimenton and add to the skillet.
5
Season with salt and pepper and cook over moderately low heat, stirring frequently, until the eggs begin to set around the edges, 3 to 4 minutes.
6
Transfer the skillet to the oven and bake the tortilla for 6 to 8 minutes, until just set.
7
Meanwhile, in a small bowl, whisk the mayonnaise with the grated garlic, lemon juice and the remaining 6 tablespoons of olive oil; season with salt and pepper.
8
Invert the tortilla onto a large plate.
9
Garnish with the reserved 1/4 cup of scallions and a sprinkling of pimenton and serve with the garlic aioli.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons extra-virgin olive oil, 1 onion, thinly sliced, 4 cups scrubbed potato peels, chopped into 2-inch pieces, 6 garlic cloves, 3 finely chopped and 3 finely grated, and more.

Yes, Potato Peel Tortilla with Garlic Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Peel Tortilla with Garlic Aioli

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