Saturday, January 21, 2012

Smoked Sun-Dried Tomato Tortilla + Herbed Aioli

When a person even mentions a recipe or dish, I lock in on it and have to try it, too. Within seconds of meeting someone, I find that the conversation almost always turns to food. I love to ask questions and gain inspiration from passionate, everyday cooking.
This is what gave me the idea to make a Spanish tortilla. At a photo shoot recently, I started asking people what they were making for dinner. A student told me that she was making a tortilla. I'd had some delicious versions of this potato-and-egg dish in the past. So as I drove home in a terrible storm, all I could think about was what I would put in my own version of a Spanish tortilla.
My favorite new ingredient is smoked sun-dried tomatoes. I found some locally at Fresh Market for about $4.00 a pouch. They taste very bacon-y, sweet, and savory. I just knew they would be perfect here.

Smoked Sun-Dried Tomato Tortilla
1 medium russet potato (peeled and then sliced into rounds 1/8-inch or thinner)
2 tablespoons olive oil
6 eggs
1/4 cup milk
1/2 cup diced smoked sun-dried tomatoes
1/2 cup minced shallot
2 ounces manchego (shredded)
salt + pepper (to taste)
1/2 cup sliced garlic chives or green onions (to garnish)
2-3 tablespoons sriracha (to garnish)
Preheat oven to 350 degrees. Heat a 10-inch skillet over high heat until it starts to smoke just a little. Add 2 tablespoons of olive oil and add potatoes (dry slices with a towel for a crispier potato) in a single layer on the bottom of the skillet. Turn off the heat on the skillet, cover, and set aside. The heat from the skillet will sear the outside of the potato, and the residual heat will cook them through. 

Mix the eggs, milk, sun-dried tomato, and minced bits of shallot and then pour this mixture over the potatoes. Top with salt, pepper, and cheese. Cover and place the skillet in the oven for 15-20 minutes or until the center is set. After running a knife around the edge of the tortilla, turn tortilla over on to a serving plate so that the potato side faces up. Serve tortilla hot or at room temperature. Garnish each slice with a bit more cheese, garlic chives, herbed aioli, and sriracha.
Herberd Aioli:
1 1/2 cups parsley
1 clove of garlic
zest of 1 lemon
1/2 cup mayo
salt + pepper to taste
Blend all ingredients until smooth. You will have some left over to use on sandwiches, wraps, or other things you want to yummify.


  1. Hey, I would like to take this one. (if I'm doing this testing thing correctly even? ). I have to ask, what is sriracha?
    also,'would it be ok if a friend did it with me, and we could both give you feedback on it? I can only cook on weekends due to job, so if its a time thing let me know. Also I love the word 'yummify"

  2. Yes to both!!! Whenever is fine and the more the merrier!


  3. Sriracha is a garlic and pepper paste that is much like the consistency of ketchup. You can find it at most grocery stores. We have 3 testers for this one. I can't wait to hear back.

  4. Hi Justin!

    I just wanted to give you a little feedback on the sundried-tomato tortilla. First of all, my boyfriend and I really loved it--great dish!

    The directions were very clear. I have to say I didn't quite trust the potatoes would cook of the heat, but I did slice them pretty thin & they did get cooked. It was a good balance between potatoes and eggs.

    I couldn't get my hands on any smoked sundried tomatoes, but I did used smoked salt to season it! (Smoked salt is my favorite!)

    I blended my aioli using a stick blender, which was fine. I used flat-leaf parsley; some recipe sticklers might want to know exactly what kind of parsley to get. Now while the aioli was really tasty & complimented the tortilla really well, mine turned out to have the look & consistency of a pesto, rather than an aioli. So maybe different proportions of parsley and mayo?

    That's all I can think of! Again, really good recipe!

  5. Hey chubby,
    well got a couple of notes on this one.
    Note 1- might want to list cheese as 4 tbls as opposed to oz as I comes in a block which needs to be grated. I have a conversion chart that I got someplace.
    Note 2- I agree with Francesca, the aioli was kinda thick and I used the curly variety. Maybe less parsley or more mayo.
    Note 3- I wasn't sure if I was supposed to keep the cover on the skillet while it was in the oven, so I kept it on for about 10 min, then took it off so the top would brown.

    Note 4- I kept it in the oven over 30 min. Might be cause my oven cooks low? Not sure.
    I wanted it to look set.

    It was so good! The aioli was perfect with this.
    and that's it. ;-)

  6. I gave in on the aioli. More mayo. It is better. Thanks y'all! Susie, you are a great tester, indeed.