Potato, chorizo & sweet onion tortilla with aioli

Add fiery flavour to an old simple Spanish favourite with chorizo.

Ingredients 

•  80ml (1/3 cup) olive oil
•  1.5kg desiree potatoes, washed, peeled, cut into 2.5cm pieces
•  3 (about 375g) chorizo sausages, quartered lengthways, cut into 1cm pieces
•  3 brown onions, halved, thinly sliced
•  1 tablespoon caster sugar
•  Olive oil, extra, to grease
•  8 eggs, at room temperature, lightly whisked

aioli

•  2 egg yolks
•  3 garlic cloves, crushed
•  125ml (1/2 cup) olive oil
•  1 teaspoon hot water
•  Salt & freshly ground black pepper

Method 

Step 1
To make the aioli, place the egg yolks and garlic in the bowl of a food processor or blender and process until combined. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Add the hot water and process until combined. Taste and season with salt and pepper. Transfer to an airtight container and place in the fridge until required.
Step 2
Heat 2 tablespoons of the oil in a deep frying pan over high heat. Add half the potatoes and cook, stirring occasionally, for 8 minutes or until golden and almost cooked through. Use a slotted spoon to transfer the potatoes to a large bowl. Repeat with the remaining oil and potatoes.
Step 3
Add the chorizo to the same pan and cook, stirring, for 3-4 minutes or until golden and crisp. Use a slotted spoon to transfer to the bowl with the potatoes.
Step 4
Reduce heat to medium-low. Add onions and sugar, and cook, stirring, for 15 minutes or until lightly caramelised. Add to the bowl with potatoes and set aside for 15 minutes to cool slightly.
Step 5
Preheat oven to 180°C. Brush a 6cm-deep 22.5 x 28.5cm (base measurement) roasting pan with the extra oil to lightly grease. Line the base with non-stick baking paper.
Step 6
Add the eggs to potato mixture and stir until well combined. Season with salt and pepper. Spoon the mixture into the prepared pan and bake, uncovered, in preheated oven for 35-40 minutes or until just set and a skewer inserted in the centre comes out clean. Remove from oven and set aside in the pan for 1 hour to cool.
Step 7
To serve, use a sharp knife to cut the tortilla evenly into 36 squares. Place on a large serving platter. Top each square with a teaspoon of aioli. Serve immediately.


Nutrition

Energy 1430kJ	Fat saturated 6.00g
Fat Total 24.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 17.00g	Dietary Fibre 3.00g
Protein 13.00g	Cholesterol 191.00mg
Sodium 243.78mg

Notes

You can prepare this recipe to the end of step 1, up to 2 days ahead. Continue to the end of step 6 up to 1 day ahead. Wrap in non-stick baking paper and store in an airtight container in the fridge. Remove from fridge 30 minutes before serving to bring to room temperature.


Source:

http://www.taste.com.au/recipes/12260/potato+chorizo+sweet+onion+tortilla+with+aioli