Basque Tortilla* Recipe

Prepare potatoes and vegetables

Peel and slice potatoes into 1/8" (3 mm) rounds or thin half-moons. Slice the onion and green pepper thinly. Mince the garlic. Beat the eggs lightly in a large bowl with 1 tsp sea salt and 1/2 tsp black pepper; set aside.

Cook potatoes slowly

In a large nonstick or well-seasoned skillet (10–12 inch / 25–30 cm), warm 80 ml olive oil over medium-low heat. Add the potato slices in an even layer, stir to coat, then cover and cook gently for 10 minutes, stirring occasionally to avoid browning. The goal is tender, slightly glossy potatoes, not crispy.

Add onion, pepper, and garlic

Add the sliced onion, green pepper, and minced garlic to the potatoes with the remaining 40 ml olive oil. Continue cooking covered over medium-low heat for another 8–10 minutes until onions and peppers are soft and sweet and potatoes are fully tender. Adjust heat so nothing browns deeply; stir occasionally.

Combine with eggs

Using a slotted spoon, transfer the potato-onion-pepper mixture into the beaten eggs, letting excess oil drain back into the pan. Gently fold to combine and let sit 3–5 minutes so eggs absorb heat and flavor. Taste and adjust salt/pepper.

Cook the tortilla

Remove excess oil from the skillet, leaving a thin coating (about 1 tbsp). Heat skillet over medium. Pour the egg-potato mixture back into the skillet, spreading evenly. Cook undisturbed for 4–6 minutes until the edges are set and the bottom is golden. To finish the top, either invert the tortilla onto a plate and slide it back into the skillet to cook the other side for 3–4 minutes, or place the pan under a preheated broiler for 2–4 minutes until the top sets and lightly browns. Internal texture should be moist but set. Slide onto a serving plate and let rest 5 minutes.

Toast almonds (if raw)

Preheat a dry skillet over medium. Add the almonds and toast, shaking the pan, for 4–6 minutes until fragrant and lightly golden. Remove and let cool.

Blend romesco

In a food processor, combine roasted red peppers, toasted almonds, roasted tomato, smoked paprika, sherry vinegar, whole garlic clove, and optional chili flakes. Pulse to coarse texture, then stream in 60 ml extra-virgin olive oil while processing until a slightly coarse, spreadable sauce forms. Season with 1 tsp salt and adjust acidity/salt to taste. If too thick, thin with 1–2 tsp water or olive oil.

Emulsify aioli

In a small bowl or the bowl of a stick blender, place the egg yolk, grated garlic, lemon juice, Dijon mustard, 1/2 tsp salt and black pepper. Whisk briefly. Very slowly, drop by drop, begin adding the neutral oil while whisking vigorously to form an emulsion. Once the mixture thickens, you can add the oil in a thin steady stream. Finish by whisking in 15 ml extra-virgin olive oil. Taste and adjust lemon, salt, or garlic. If the aioli is too thick, whisk in a few drops of warm water to loosen.

Plate tapas-style

Cut the tortilla into 8–10 wedges or 2–3 cm squares for tapas. Spoon a smear of romesco on the serving plate or individual plates. Place tortilla pieces on or beside the romesco.

Finish with aioli and garnish

Drizzle or dot garlicky aioli over the tortilla pieces (about 1 tsp aioli per wedge). Sprinkle chopped parsley, a drizzle of extra-virgin olive oil (about 1 tsp per serving), and a pinch of flaky sea salt over the top. Serve warm or at room temperature alongside extra romesco and aioli for dipping.