Spanish Tortilla with Pimenton Aioli

Spanish Tortilla is a layered potato, onion and egg open-faced omelet. Serve it as an appetizer, or main for breakfast/brunch or a light dinner.

I love this Spanish omelette so much, made with tender potatoes and onions suspended in a bed of eggs. It’s amazing how good a dish with so few ingredients can be! My mom has been making Spanish Tortilla my whole life. It’s usually something she’ll bring to a brunch, or for Easter or to serve as an appetizer. Her recipe uses a lot more olive oil than mine, but the great news is that you don’t miss it here! The pimenton aioli takes this tortilla to a whole new level, so don’t skip it (you may want to double it if serving guests).

• 1 1/2 pounds Yukon gold potatoes, peeled [4 medium potatoes]
• 1 1/2 teaspoon kosher salt
• 6 to 8 tablespoons low-sodium chicken or vegetable broth
• 1/2 large yellow onion, thinly sliced [ trimmed and peeled]
• 6 large eggs
• 1/4 teaspoon ground pepper
• 2 tablespoons extra virgin olive oil

• 1 small garlic clove or 1/2 large clove
• 3 tablespoons mayonnaise
• 2 teaspoons lemon juice
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt