SALT AND VINEGAR POTATO TORTILLA WITH AIOLI

Preparation time 15 mins Cooking time 30 mins Serves 10

1 brown onion, finely sliced 8 cloves garlic, minced

2 Tbsp extra virgin olive oil 6 free-range eggs

1 tsp mixed dried herbs Sea-salt flakes and freshly ground white pepper, to season

4 cups salt and vinegar chips

2 free-range egg yolks

2 Tbsp lemon juice

2 tsp hotdog mustard

11/4 cups vegetable oil

1/2 bunch chives, finely sliced Mixed leaves, to serve

STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Cook onion and half of the garlic in oil over medium heat in a 24cm ovenproof frying pan for 5 minutes, until softened. Set aside to cool. Wash and dry pan.

STEP 2 Whisk eggs and herbs until smooth and season lightly. Fold in onion mixture and chips. Add to same pan and cook over medium heat for 10 minutes.

STEP 3 Invert tortilla onto a plate, then push back into pan, cooked side up. Cook for 3 minutes, then bake for 8-10 minutes, until just set.

STEP 4 Meanwhile, whisk yolks, remaining garlic, juice and mustard in a bowl, then whisk in vegetable oil in a steady stream. Season, then fold in chives. Slice tortilla and serve with aioli and mixed leaves.