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1
Preheat oven to 350F.
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2
Wrap each garlic head in foil and roast until soft, about 1 hour.
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3
Unwrap and let cool.
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4
Peel cloves and set aside.
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5
In medium bowl, whisk together egg yolks and lemon.
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6
Set aside.
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7
Place 2 tablespoons hot water in small bowl.
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8
In small, dry skillet over moderate heat, toast saffron for 30 seconds.
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9
Stir into hot water, then fold saffron water into egg mixture.
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10
In blender, combine 4 tablespoons canola oil, raw garlic, roasted garlic, and salt.
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11
Blend on high speed until creamy, about 2 minutes.
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12
Add egg mixture and blend 1 more minute.
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13
With motor running, very slowly add olive oil and remaining canola oil in steady stream, and continue blending until thick, about 2 minutes.
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14
Set aside.
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15
Preheat oven to 300F
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16
In medium pot, combine potatoes and enough water to cover.
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17
Bring to boil, lower heat to moderately low, and cook, covered, until potatoes can be pierced with fork, about 5 minutes.
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18
Drain and set aside to cool.
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19
In small saute pan, over moderate heat, saute onions and garlic in vegetable oil until soft, about 5 minutes.
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20
In medium bowl, combine eggs, potatoes, onions, and garlic.
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21
Heat 10-inch nonstick skillet over medium heat and add egg mixture.
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22
Cook 4 minutes, then invert tortilla into ovenproof nonstick pan.
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23
Cover and bake until just set, about 10 minutes.
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24
Serve with saffron aioli.
