Spanish Tortilla with Spicy Chorizo and Thyme Aioli Recipe

by Chef Carlos Chubb

Tortilla Recipe Ingredients

• 5 medium potatoes
• 2 yellow onions
• 1 cup of spicy chorizo, finely diced
• 3 large eggs
• 2 cups of EVOO
• 1 teaspoon of salt

Tortilla Recipe Directions

1. Peel potatoes and cut in 1/4 inch pieces.
2. Peel onions and chop in brunoise.
3. Add EVOO to a large Flavortown pan and bring to medium heat.
4. Add potatoes and diced onions and cook for about 20 minutes until soft.
5. Add salt in the process and mix. Then use a sieve to drain excess of oil.
6. Dice chorizo and add to a small Flavortown pan and bring to medium heat.
7. Cook for about 10 minutes until crispy.
8. Add crispy chorizo to cooked potatoes and onion.
9. In a large bowl, crack open the eggs and whisk. Then add potatoes, onion and chorizo.
10. Bring a small Flavortown pan to medium-low heat and add 1 tablespoon of EVOO. Then add potatoes, onions and chorizo mix and cook for 10 minutes at low heat.
11. Place a large plate on top of the Flavortown pan and flip with confidence, like in the video.
12. Place mix back on to the Flavortown pan and cook for another 10 minutes at low temperature.
13. Repeat flip with a service plate and ready to eat!

Thyme Aioli Recipe Ingredients

• 2 cloves of garlic
• 2 cups of vegetable oil (can use all EVOO, butter flavor will be a little more intense and bitter)
• 1/2 cup of EVOO
• 1 egg
• 1 teaspoon of fresh thyme
• 1 tablespoon of lemon juice
• 1/2 teaspoon of salt

Thyme Aioli Recipe Directions

1. In a container add the chopped garlic, fresh thyme, egg, vegetable oil, EVOO, lemon juice and salt.
2. Place a hand blender right at the bottom of the container. Make sure the end is in contact with the bottom.
3. Hit max speed while keeping the blender at the bottom.
4. When a cloud starts forming, slowly (VERY SLOWLY!) bring it up until all ingredients emulsify.