Jersey royal tortilla with aioli and padrón peppers

Jersey royal tortilla with aioli and padrón peppers

This isn’t a classic Spanish tortilla, but it’s weeknight-speedy and using jersey royals gives it an edge. Smashing the potatoes gives you a nice bit of crispy texture, making this a spectacular dish – despite it needing just a handful of ingredients.

Jersey royal tortilla with aioli and padrón peppers

The wild garlic pesto mayo in this recipe also makes a delicious accompaniment to your tortilla.

  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

This isn’t a classic Spanish tortilla, but it’s weeknight-speedy and using jersey royals gives it an edge. Smashing the potatoes gives you a nice bit of crispy texture, making this a spectacular dish – despite it needing just a handful of ingredients.

The wild garlic pesto mayo in this recipe also makes a delicious accompaniment to your tortilla.

Nutrition: Per serving

Calories
665kcals
Fat
44.8g (7.6g saturated)
Protein
27.9g
Carbohydrates
33.8g (10.6g sugars)
Fibre
7.1g
Salt
0.8g

Ingredients

  • 300g jersey royals or small new potatoes
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 6 medium free-range eggs
  • 1 smoked or regular garlic clove, finely grated
  • 3 tbsp mayonnaise
  • Squeeze lemon juice
  • 200g padrón peppers
  • Sea salt flakes

Specialist kit

  • 20cm frying pan
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Method

  1. Bring a pan of salted water to the boil and add the potatoes. Cook for 15-18 minutes until tender, then drain. Meanwhile, heat the oil in a small frying pan (around 20cm) over a low-medium heat and add the onion with a pinch of salt. Cook slowly, stirring occasionally, until the potatoes are ready, then lift out the onions and set aside, keeping as much oil in the pan as you can.
  2. Add the cooked, drained potatoes to the frying pan in a single layer and use the base of another pan to crush them just enough so their skins crack open and they flatten slightly. Turn up the heat and cook until crisp and golden on both sides – give the potatoes another few presses as they cook to create lots of little crispy bits.
  3. While the potatoes fry, heat the grill to medium high. Beat the eggs in a medium bowl, mix them with the onion and season with salt and pepper. When the potatoes are nice and crisp, add them to the eggs, then quickly pour the entire mixture back into the frying pan and cook over a medium heat for 5 minutes.
  4. Meanwhile, mix the garlic and mayonnaise, then season with salt and a squeeze of lemon. Put a large frying pan over a high heat and, once smoking hot, add the padrón peppers with a tiny drizzle of oil. Cook for a minute or so until blistered and starting to soften, then season with sea salt flakes. Finish the tortilla under the grill until blistered and golden, then slide it out onto a board or plate and serve with the aioli and blistered peppers.

Nutrition

Nutrition: per serving
Calories
665kcals
Fat
44.8g (7.6g saturated)
Protein
27.9g
Carbohydrates
33.8g (10.6g sugars)
Fibre
7.1g
Salt
0.8g

delicious. tips

  1. Wild garlic is in season at the same time as jersey royals. If you’ve found some wild garlic on your travels, some finely chopped leaves folded into the mayonnaise turns this into a supremely seasonal treat.

  2. Padrón peppers are named after the town of Padrón in Galicia, northwest Spain, thought to have been brought there from South America by Franciscan monks. They’ve conquered the world with their Russian roulette quality – the odd one is fiery hot. The ones you buy in supermarkets often lack a hot pepper, but Natoora (from Ocado) sells the real deal.

Buy ingredients online

Recipe By:

Pollyanna Coupland
Food producer, delicious.

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