1/4 cup unsalted butter
3 large russet potatoes, scrubbed
12 large eggs
1/2 cup heavy cream
1/2 tsp kosher salt
1/2 large yellow onion, diced in thin half circles
1/2 cup packed Manchego cheese, rind removed, grated
4 oz cured Spanish chorizo, diced
3-4 large cloves of garlic, to taste
chillies, chopped, to taste
4 stems green onions, sliced thinly
1/4 cup minced parsley or cilantro, for garnish
2 tbsp alden’s Mojo Rojo Pepper & Tomato Hot Sauce
2 tbsp mayo
1 tbsp fresh lemon juice
pinch of Spanish paprika for garnish
fresh cilantro or parsley for garnish, chopped
1. Preheat oven to 350 degrees. Generously grease a deep 10” or 12” ovenproof nonstick skillet or baking dish with butter. Set aside.
2. Fill a large pot with 3 quarts cold water and season with kosher salt. Slice the unpeeled potatoes into ¼” thick round slices and drop into cold water. Place the pot over high heat and bring to a boil until all potatoes are fork tender, about 10 minutes. Drain and set place individual slices on a cooling rack.
3. In a large mixing bowl, whip the eggs, cream, salt for two minutes, then gently stir in the sliced onions, Manchego cheese, diced chorizo, chopped garlic, green onions and cooked potatoes. Pour the egg mixture into the prepared skillet, and bake for 30-45 minutes, or until cooked through and slightly puffed on sides. Cooking time will vary if you are using smaller baking dishes, just check on them about half way through to see if the middle is set.
4. Remove from oven and let cool 5 minutes until the omelet pulls away from the sides of the skillet. Flip out onto to a cutting board and let cool completely before cutting into 1 ½” cubes.
5. For the aioli, combine all the above ingredients together in a mixing bowl. Add in a small bowl and serve on the side with Tortilla Española. Sprinkle with paprika and fresh herbs of your choice, I used cilantro. Can be made ahead and refrigerated for up to two weeks.