Cast Iron

Tortilla with Chive and Garlic Aioli

October  4, 2022
2 Ratings
  • Serves 6 as an hors d'oeuvre or 2 for lunch (with salad)
Author Notes

Inspired by a huge bunch of flowering chives and fresh eggs that I'd bought at the Greenmarket, I set out to make tortilla, the Spanish egg-and-potato cake, with a chive and garlic aioli. My twins at my side, eager to make a mess, I got to work. It's all about low and slow -- let the tortilla crisp slowly like you would duck skin.

And don't forget the aioli, which is a bit of a cheat. My kids whisked it into Hellmann's mayonnaise until they declared it adequately "spicy." You can make your own mayonnaise if you want, and we will applaud you. —Amanda Hesser

What You'll Need
  • 1 3/4 pounds white or baking potatoes
  • 6 tablespoons olive oil, plus more for cooking the tortilla
  • Salt
  • 6 large eggs
  • Freshly ground black pepper
  • 1/2 bunch chives cut into 1-inch-long slices
  • 5 garlic cloves
  • 1/2 cup Hellmann's mayonnaise, or homemade
  1. Heat the oven to 375 degrees. Peel the potatoes, then rinse them. Slice them as thinly as possible (1/16 inch thick) on a mandoline, and discard the nubby ends. Spread the potato slices on a baking sheet, sprinkle with 2 tablespoons olive oil, season with salt and toss to coat -- do this with your hands, which is the only way to coat them evenly; plus it's good for your skin.
  2. Roast the potatoes for 15 minutes. Turn the potatoes with a spatula and roast for another 10. The potatoes are done when they're tender and the ones on the perimeter are getting brown and crisp. Remove from the oven and let cool.
  3. Crack the eggs into a large bowl and whisk until blended and frothy. Add the cooled potatoes and a good bunch of pepper (I like it coarse). Blend with your hands, taking care to separate the potato slices without breaking them.
  4. Generously coat the base of a well-seasoned 9-inch cast iron (or nonstick) skillet with olive oil and set over medium heat. Crush two of the garlic cloves and add to the pan. When they begin sizzling, slide in the egg and potato mixture. Arrange and press the potatoes so they're mostly lying flat. Reduce the heat to low (or medium-low if you have a meek stove) and let cook for 20 minutes. Check from time to time, slipping a spatula under one edge and lifting, to see if the tortilla is cooking too slowly or too quickly. By the end of 20 minutes, the base should be golden brown.
  5. Now get ready to turn it -- this is the only tricky part about making tortilla. Get a baking sheet without a raised edge (or thin cutting board) and lay it, inverted, over the skillet. Then using oven mitts on both hands, lift the skillet, holding the pan on top and take it over to your sink, then swiftly invert the two, so the tortilla falls onto the baking sheet. Set down on the counter. Breathe.
  6. If any pieces stick to the skillet, pry them off and either patch up the tortilla or eat the bits. Add more oil to the skillet if needed, then slide the tortilla back into the skillet (browned side up) and place back on the heat to cook the other side, 15 minutes.
  7. Now don't hate me, but I'm going to have you flip the tortilla again and cook it for 10 more minutes on the first side. Then you can shut off the heat and call it done. Serve it at room temperature, inverted onto a platter.
  8. Time to make the aioli: combine the chives and remaining 3 cloves garlic in a food processor or blender. With the machine running, slowly drizzle in the oil through the feed tube and let it purée until the chives are fully pulverized. You may need to scrape down the sides of the bowl once or twice. Season with salt.
  9. Put the mayonnaise in a bowl. Add the chive-and-garlic oil, 1 tablespoon at a time (to taste), and blend with the mayonnaise. Adjust seasoning as desired. Serve alongside the tortilla, which should be cut into wedges.

See what other Food52ers are saying.

  • annalea
  • CatherineTornow
  • Amanda Hesser
    Amanda Hesser
  • la Gil
    la Gil
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

7 Reviews

la G. April 17, 2014
so what happened to the cornstarch potato thing?
I work in a Spanish restaurant and would love to know!
annalea April 24, 2011
I made this to contribute to Easter brunch and it was a hit! I've made tortillas numerous times before, but never roasted the potatoes beforehand. This one was perfect and so simple. The aioli was also excellent!
Amanda H. April 25, 2011
Love getting follow-up comments! Glad you liked the recipe.
CatherineTornow April 20, 2011
Adding this to my list right away. I just read an article in Cooks Illustrated that suggested tossing potato slices in cornstarch. Apparently it helps binds them together and provides an added crunch to the texture.
Amanda H. April 20, 2011
Interesting -- I can see that for the outer layer crispness but wonder if it would make the interior gooey?
CatherineTornow April 20, 2011
Mmm. Good call, Amanda. Only one way to find out. I'll let you know the results of this tortilla test.
Amanda H. April 20, 2011
Please do -- would love to know!