The Atlanta Journal-Constitution
SHORTCUT SPANISH TORTILLA WITH AIOLI
4 cups frozen shredded
hash browns 1 (10-ounce) bag frozen
chopped onions
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
8 large eggs
1 teaspoon Diamond Crystal kosher salt, or to taste, divided
1/2 cup mayonnaise
1 to 2 large cloves garlic,
peeled
1/2 teaspoon freshly ground
black pepper
On the side: Baby arugula
and/or parsley salad
Combine the hash browns, onions and 1/2 cup of the olive oil in a 10-inch nonstick skillet. Cover and place over medium-high heat. Cook undisturbed until you can hear the potatoes and onions start to sizzle, 6 to 7 minutes. Uncover and continue to cook, stirring frequently, until tender, 10 to 12 minutes. Keep an eye on the onions and reduce the heat to medium if needed to prevent browning.
While the potatoes and onions cook, whisk the eggs together with a large pinch of salt and let sit at room temperature.
Place the mayonnaise in a small bowl and grate the garlic into the mayonnaise. Add the remaining 1 tablespoon olive oil and stir to combine. Season to taste with salt. Set aside.
Heat the broiler to high with a rack in the second-highest position.
When tender, season the potatoes and onions to taste with salt and pepper. Remove the skillet from the heat and pour in the eggs. Stir with a rubber spatula until evenly combined, about 30 seconds, then return to the heat. Cook undisturbed over medium-high heat until the center is mostly set and there is only a small layer of uncooked egg on the top, 5 to 6 minutes. Transfer to the broiler and cook until the top is set and lightly browned, 2 to 3 minutes.
Place a large cutting board over the top of the tortilla. While holding on to the cutting board, carefully flip everything over to turn the tortilla out onto the board. Slice into 4 wedges and serve with the aioli and the salad.
Serves 4.
Per serving: 720 calories (percent of calories from fat, 75), 15 grams protein, 30 grams carbohydrates, 1 gram total sugars, 4 grams fiber, 60 grams total fat (10 grams saturated), 382 milligrams cholesterol, 694 milligrams sodium.