Author: The Migoni Kitchen / Servings: 4 people / Total Time: 35 minutes

If you’ve ever been to a tapas restaurant, chances are you’ve had the Spanish Tortilla de Papa. Its ingredients are simple, but the proper preparation is key. It’s a great way to use up the potatoes we got in the CSA box this week along with any fresh parsley you’ve got. It’s filling enough, because of the egg, to be an entire meal, especially if paired with a small side salad (a great way to use up those greens!), but also makes a great innovative side dish instead of traditional roasted or mashed potatoes.

Processed with VSCO with 6 preset

Ingredients

• 1 Pound Potatoes Peeled and thinly sliced
• 1 Small Yellow Onion Sliced
• 4 Eggs
• 3/4 Teaspoon Kosher Salt
• 1/4 Teaspoon Black Pepper
• 1/2 Cup Canola or Olive Oil Reserve 1 tablespoon olive oil for aioli
• 1 Clove Garlic Grated
• 1/4 Cup Mayonnaise
• 1 Tablespoon Fresh Parsley Chopped

Instructions

Heat oil in a large saucepan over medium heat.

Add sliced onions and potatoes and cook for about 15 minutes until softened and slightly brown. Place into a bowl and set aside.

Whisk eggs in a separate bowl and then pour over the potatoes and onions. Add salt and pepper.

Heat a small saucepan over medium heat with 1 teaspoon of oil.

Add egg, potato and onion mixture to the pan, adjusting the potatoes to make even layers.

Cook about 15 minutes until the egg on top is no longer runny.

Flip the tortilla over onto a large plate then slide back to the pan and cook another 5 minutes.

While the tortilla is cooking, combine the mayonnaise, grated garlic, and 1 tablespoon olive oil and whisk together to make the aioli.

Top with chopped parsley and serve alongside aioli.