Tortilla Espanola
Ingredients
- 2 gold potatoes, peeled and sliced into 1/4 inch rounds
- 8 large eggs
- 1/2 cup heavy cream
- salt and pepper
- 1 small onion, diced
- 4 ounces manchego cheese, diced
- 4 ounces cured Spanish chorizo, diced
- 1/4 cup minced parsley
Goat Cheese Aioli
- 5 ounces goat cheese, warmed slightly
- 1/3 cup mayo
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 350 degrees. Grease a 10x12 inch casserole dish.
- Bring a pot of salted water to a boil. Cook the sliced potatoes for about 10 minutes. Drain, and cool.
- Whisk together the eggs, cream, salt and pepper. Stir in the onions, manchego, chorizo, parsley, and potatoes.
- Pour into the baking dish. Bake about 45 minutes, or until eggs are set.
- Cool slightly. Cut into 1 1/2 inch squares.
Aioli
- Combine all ingredients in a bowl. Serve with the tortilla espanola bites.