Tortilla Espanola with Saffron Aioli

1. 1

   Preheat oven to 350F.

2. 2

   Wrap each garlic head in foil and roast until soft, about 1 hour.

3. 3

   Unwrap and let cool.

4. 4

   Peel cloves and set aside.

5. 5

   In medium bowl, whisk together egg yolks and lemon.

6. 6

   Set aside.

7. 7

   Place 2 tablespoons hot water in small bowl.

8. 8

   In small, dry skillet over moderate heat, toast saffron for 30 seconds.

9. 9

   Stir into hot water, then fold saffron water into egg mixture.

10. 10

    In blender, combine 4 tablespoons canola oil, raw garlic, roasted garlic, and salt.

11. 11

    Blend on high speed until creamy, about 2 minutes.

12. 12

    Add egg mixture and blend 1 more minute.

13. 13

    With motor running, very slowly add olive oil and remaining canola oil in steady stream, and continue blending until thick, about 2 minutes.

14. 14

    Set aside.

15. 15

    Preheat oven to 300F

16. 16

    In medium pot, combine potatoes and enough water to cover.

17. 17

    Bring to boil, lower heat to moderately low, and cook, covered, until potatoes can be pierced with fork, about 5 minutes.

18. 18

    Drain and set aside to cool.

19. 19

    In small saute pan, over moderate heat, saute onions and garlic in vegetable oil until soft, about 5 minutes.

20. 20

    In medium bowl, combine eggs, potatoes, onions, and garlic.

21. 21

    Heat 10-inch nonstick skillet over medium heat and add egg mixture.

22. 22

    Cook 4 minutes, then invert tortilla into ovenproof nonstick pan.

23. 23

    Cover and bake until just set, about 10 minutes.

24. 24

    Serve with saffron aioli.

* Per serving · 4 servings · Values may vary.