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Ingredients
- 2tbs olive oil
- 300g thinly sliced peeled potatoes
- 1 onion, sliced thinly
- Salt and pepper
- 6 large eggs
- 1 garlic clove, minced
- 3tbs mayonnaise
- 1tsp lemon juice
- 1tsp chives, chopped
- In a large non-stick pan, heat the olive oil over medium heat. Add the sliced potatoes and onions to the pan. Season with salt and black pepper. Cook, stirring occasionally, until the potatoes are tender and slightly browned, about 10-15 minutes. Remove from heat and let them cool slightly.
- In a separate bowl, beat the eggs. Pour the beaten eggs over the cooked potatoes and onions. Stir gently to combine, making sure the eggs coat all the ingredients evenly. Return the pan to the stove and heat over low-medium heat. Cook without stirring for about five minutes, or until the edges of the tortilla start to set.
- Carefully flip the tortilla. You can do this by placing a large plate over the pan and inverting it, then sliding the tortilla back into the pan. Continue cooking for another seven minutes, or until the tortilla is fully set and slightly golden. Once the tortilla is cooked through, remove it from the pan and let it cool for a few minutes.
- For the garlic aioli: in a small bowl, combine the minced garlic, mayonnaise and lemon juice. Mix well. Season the aioli with salt and black pepper to taste. Adjust the seasoning as needed.
- To serve, place a dollop of the garlic aioli on top of the tortilla and finish with some chopped chives.
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