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1
Heat 1/4 cup of the oil in a large 12-inch nonstick skillet over medium heat.
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2
When the oil is hot, add the onions and cook, stirring occasionally.
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3
Season with 1/4 teaspoon each of salt, pepper, and sugar.
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4
Continue cooking, stirring occasionally, until wilted, golden, and well caramelized, about 45 to 50 minutes.
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5
Remove the onions from the pan and set aside.
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6
Wipe the skillet clean.
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7
Pour an additional 1/4 cup of oil into the skillet and heat over medium heat.
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8
Season the potatoes with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
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9
Add the potatoes to the hot oil and cook, stirring and gently turning, until tender and slightly golden, 15 to 20 minutes.
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10
Remove the potatoes from the skillet and wipe the skillet clean.
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11
Heat the remaining 2 tablespoons of oil in the skillet over medium heat.
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12
Combine the reserved onions, potatoes, beaten eggs, and ham pieces in a large bowl.
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13
Season with the remaining 3/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
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14
Add the entire mixture to the hot oil and cook until the bottom is set and the top is still runny, about 12 minutes.
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15
As the bottom of the tortilla is cooking, use a rubber spatula to run around the edge of the eggs, lifting slightly to allow the eggs to run to the bottom and cook.
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16
Place a large plate or serving platter on top of the skillet and invert the tortilla onto the plate.
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17
Carefully slide the tortilla back into the skillet so that the browned side is facing upward.
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18
Cook until the bottom is golden brown, about 10 to 12 minutes longer.
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19
Remove the tortilla from the skillet and serve hot, or cool to room temperature, and serve.
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20
To serve, cut tortilla into thin slices and spoon 1 or 2 tablespoons of the Aioli onto the side of the tortilla.
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21
Garnish with fresh chopped chives.
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22
Place garlic cloves in a blender or food processor and pulse until finely chopped, stopping to scrape down the sides as needed.
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23
Add the salt, egg yolks, and lemon juice and process until well combined.
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24
With the machine running, add the oil in a thin, steady stream until the mixture is thickened.
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25
Stir in chives, adjust seasonings as needed and serve with Tortilla Espanola.
